This recipe is free of wheat, gluten, dairy, casein, and eggs.
Author adapted by Angela from Babycakes Bakery NYC
Ingredients
1/2cupoilplus more for pans (I use mild flavored olive oil)
3/4cupplus 2 tablespoons garbanzo and fava bean flour
1/4cuppotato starch
2tablespoonsarrowroot
1cupunrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 1/4teaspoonsbaking powder
1/4teaspoonbaking soda
1/4teaspoonxanthan gum or guar gum
1teaspoonsalt
1/2cupunsweetened cocoa powder
1/2cupstore-bought unsweetened applesauce
2tablespoonspure vanilla extract
1/2cupbrewed coffee or hot water
2cupsallergen freegluten-free chocolate chips (such as from Enjoy Life)
Instructions
Preheat oven to 325°. Brush 3 dozen mini-muffin pans with oil; set aside.
In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. 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.
Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.
To freeze: Package cooled brownie bites in a freezer safe container separated by waxed paper. Remove as much air as possible, seal, label and freeze.