Ingredients:

• Vegetable oil spray
• 1/2 cup plus 2 tablespoons Bob's Red Mill gluten-free all-purpose baking flour
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1/2 cup applesauce
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1/2 cup dairy-free chocolate chips  

Directions:

• Preheat oven to 325 degrees. Spray mini-muffin pan with vegetable oil spray. (If you can find them, mini-muffin paper liners are ideal; they make a better presentation and seem to hold up better than their unlined counterparts.)
• In a medium bowl, combine baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum.
• In another bowl, whisk applesauce, oil and vanilla, then stir into dry ingredients.
• Stir in chocolate chips.
• Spoon batter into muffin pan, filling each cup three-quarters full. Bake for 15 minutes, or until set.
• Allow brownies to cool in pan for 15 minutes, then turn out onto a rack to cool completely.
  

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