Ingredients
- 1 cup Bob’s Red Mill Gluten Free Garbanzo & Fava Bean Flour
- 1/4 cup potato starch
- 2 tablespoons arrowroot
- 1/2 cup unsweetened cocoa powder
- 1 cup xylitol or stevia powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1/2 cup coconut oil (warmed to liquefy)
- 1/2 cup unsweetened applesauce
- 2 tablespoons pure vanilla extract
- 1/2 cup hot water
- 1 cup vegan chocolate chips
Preparation
Step 1
1. Preheat oven to 325ºF. Lightly grease three 12-cup mini-muffin tins with coconut oil.
2. In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, xylitol/stevia, baking powder, baking soda, xanthan gum and salt.
3. Add in the oil, applesauce, vanilla and hot water and stir until the batter is smooth.
4. Using a rubber spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
5. Using a spoon or melon baller, scoop the batter into each prepared muffin cup.
6. Bake the brownies on the center rack for 10 minutes, rotating the tins 180 degrees after 5 minutes. (For fudgier brownies, bake for only 8 minutes total.) The finished brownies will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean.
7. Let the brownies stand in the tins for 10 minutes. To maintain freshness, leave the brownies in the tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.