Bean Brownie (all gluten free)

Preheat the oven to 180ºC or 350ºF.

Place all ingredients in a food processor or blender and blend until smooth.

Place baking paper in a square or rectangular baking pan (mine was 20×20 cm or 8×8 inches) and pour in the batter. Spread it evenly with the help of a spatula. If you want you can also grease the pan with a little oil instead of using baking paper. I used a regular silicone cake pan.

Pour the 2 tablespoons of chocolate chips on top (optional).

Bake for about 30-40 minutes. The time may vary depending on each oven, in mine it was ready in 35 minutes. NOTE: keep in mind that since it is made with beans, when you prick the brownie it will always come out moist.

Remove the brownie from the oven and do not unmold until at least 15 minutes have passed. Transfer the brownie to a wire rack or plate and let it cool completely.

You can store leftovers in an airtight container in the refrigerator for about 5-7 days.