Fortunately, I already had this typed up for the last person who asked me for the brownie recipe
1 cup garbanzo-fava bean flour * 1/4 cup potato starch * 2 tablespoons arrowroot * 1/2 cup unsweetened cocoa powder 1 cup evaporated cane juice 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon xanthan gum * 1 teaspoon salt 1/2 cup coconut oil, plus more for the tins 1/2 cup unsweetened applesauce 2 tablespoons pure vanilla extract 1/2 cup hot water or coffee 1 cup vegan chocolate chips
Preheat the oven to 325F. Lightly grease three 12-cup mini-muffin tins with oil.
In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.
Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes. (For a fudgier cake, bake for only 8 minutes total.) The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean.
Let the brownies stand in the pans for 10 minutes; they are best served warm. 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.
MY PERSONAL NOTES: I have a lot of trouble getting the brownies out of the tins, even though I use non-stick tins and grease them with coconut oil as directed. I normally let the brownies sit in the tins, uncovered, for 24-48 hours (no joke) before trying to get them out. I should probably just try baking them longer instead so that the outside firms a bit more! To get them out, I gently twist, then pull up, or gently pry them out with an icing spatula. Using 1 tablespoon of batter per brownie yields about 48 brownies.