Tonight, I was hungry. For chocolate. I really wanted to make my Chocolate Mayonnaise Cupcakes, but I was out of mayonnaise, so that was out. I wanted something more than “just” a chocolate cupcake. Looking through my cupboard, I found a can of black beans. Hmmmmm. Added protein, adds moisture, keeps the brownies dense. I can hide the black beans and not tell my grandkids their chocolate brownies are (sort of) good for them. Let’s give it a try.
After they came out of the oven, I told my 18 year old granddaughter I just made Brownie Bites. “Yum!” Then I told her they were really “Black Bean Brownie Bites”. . . . I got a “Yuck!!” So, no I won’t tell the younger grandkids there are black beans in their brownies!
1-1/2 cup powdered sugar (I was out of granulated sugar)
1/2 cup unsweetened cocoa
1/2 cup vegetable oil
1/2 cup orange juice (I tried something different for the liquid)
1/2 cup water
1 cup brown rice flour
1/2 cup cornstarch
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp xanthan gum
1 – 15 oz can drained black beans
In large mixing bowl, beat eggs until well blended. Add sugar and beat on high until light yellow, about 2 minutes. Add oil, orange juice and water. Beat on low until blended. Add brown rice flour and beat on low until blended. Add black beans and beat on high until beans are pretty much mashed (about 2 minutes). Don’t worry if the batter looks lumpy. Add cornstarch, baking soda, baking powder, cinnamon and cocoa. Beat on low until blended, then beat on high for 1 minute. Add xanthan gum and beat on high for 1 minute, until batter thickens slightly.
Grease mini cupcake pans or line with paper liners. (You can also bake them in regular size cupcake pans.) Fill 3/4 full with batter. Bake at 350 degrees for 8-10 minutes, or until top springs back when pressed lightly. Remove from pan and glaze with chocolate glaze (recipe follows). They can be glazed while still hot (let brownies cool enough that you don’t burn your fingers.)
1 cup GF chocolate chips (I use Enjoy Life mini chocolate chips)
2 Tbl margarine (or butter if you can eat dairy)
1/4 cup white corn syrup
In top of double boiler, melt chocolate chips. Add margarine and corn syrup. Stir until combined and smooth. Hold brownie bites on sides and dip tops into chocolate glaze, twirling brownie bites to reach edges. Allow glaze to set and cover to store.