Babycake's Gluten-free Vegan Brownies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup canola oil, plus more for pans
• 3/4 cup garfava flour (blend of fava and garbanzo flours)
• 2 tablespoons garfava flour (additional)
• 1/4 cup potato starch
• 2 tablespoons arrowroot
• 1 cup unrefined sugar (or 10 tablespoons plus 2 teaspoons agave nectar)
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsweetened applesauce
• 2 tablespoons pure vanilla extract
• 1/2 cup brewed coffee or 1/2 cup hot water
• 2 cups vegan gluten-free chocolate chips (such as tropical source or enjoy life)

Recipe

• 1 preheat oven to 325°. grease three 12-muffin mini-muffin pans with oil.
• 2 in a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
• 3 in a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. slowly add flour mixture, stirring to combine. stir in coffee until it forms a batter. fold in chocolate chips.
• 4 place 1 tablespoon batter into each greased muffin cup. bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. let cool completely on a wire rack before removing from tins.