Gluten-free Brownies

This recipe is from the April/May 2010 issue of Taste of Home's Healthy Cooking magazine.

Yield: 1 dozen

1-1/4 cups semi-sweet chocolate chips
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
3 egg whites
1 egg
2 Tablespoons instant coffee granules (optional)
2 Tablespoons canola oil
1-1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/2 teaspoon baking powder
Dash salt
1/2 cup chopped walnuts (optional)

1. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Cool slightly.

2. Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.

3. In a small bowl, combine the brown sugar, baking powder, and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended.

4. Pour batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not overbake. Cool completely on a wire rack.