Gluten Free Vegan Brownies

  • 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.

    * Can be purchased at if you cannot find them at your local grocery store.

    Bob's Red Mill, Natural Foods, Healthy, Whole Grain, Organic, Gluten Free


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