On January 17, 2007, the Martha Stewart show did a segment on allergen free brownies.  Yay!  The recipe then was put on the website.  It is so nice to see more information getting out there, especially in such a tasty way.  The recipe is from the profiled bakery, Babycakes, in New York City.  If you are out there, check it out!

Printable recipe card for multiple batches of Allergen Free Brownie Bites for the freezer (OAMC)

The Recipe: Allergen Free Babycakes Brownies

This recipe is free of wheat, gluten, dairy, casein, and eggs.


  • 1/2 cup oil, plus more for pans (I use mild flavored olive oil)
  • 3/4 cup plus 2 tablespoons garbanzo and fava bean flour
  • 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 or guar gum
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup store-bought unsweetened applesauce
  • 2 tablespoons pure vanilla extract
  • 1/2 cup brewed coffee or hot water
  • 2 cups allergen free, gluten-free chocolate chips (such as from Enjoy Life)


  • 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.
  • To serve: Thaw.