Gluten Free Brownie

I adapted this brownie recipe from www.trinityhealthweightloss.com  

The frosting is from the gluten free lighter than air cake at www.glutenfreemommy.com

2  Ghiradelli 60% Dark Chocolate Bar - OR 1 1/2 Enjoy Life - gluten free, corn free, soy free chocolate chips(will not be low glycemic if you use the chocolate chips)
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1/2 tsp Almond extract - I use McCormick
1 tsp Vanilla
  
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar,water, and dutch cocoa in a saucepan on the stove over medium heat stirring every until melted.Remove from burner.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and either the cream of tartar and baking soda or baking powder to the egg mixture and blend until smooth. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter into a greased 9 x 13 cake pan or a fluted pan. Or place cupcake holders in muffin tin and fill with batter.
Bake 25-30 minutes for cake pan, 20-25 minutes for fluted pan, 15-20 minutes for cupcakes.
Cool in pan for 10 minutes then invert onto a serving plate.
When cool top with frosting (see recipe below) and serve.

Frosting:
2 cups Heavy Whipping Cream  I use Darigold - it is gluten free and preservative free
6 Tbs  Xylitol or Fructose - Process in blender or magic bullet until powdery like powdered sugar
4 Tb  Dutch Cocoa - I use Saco brand
1 tsp  Vanilla - I use McCormick brand
Strawberries, sliced (optional)
Blueberries (optional)

Place whipping cream in mixing bowl and beat until it begins to thicken. Slowly add the xylitol or fructose, cocoa, and vanilla. Mix on medium until stiff peaks form  Spread on top of cake. Top with sliced strawberries and blueberries.Enjoy! Serves 8. Refrigerate any left overs.