Hot on the cupcake trend, the bakers at Babycakes NYC have created this brownie/cupcake recipe that warranted air time on Martha Stewart.

GDF Note: For Soy-Free be sure to use soy-free chocolate chips, such as Enjoy Life brand

Yield: 5 dozen mini brownies

Ingredients

• 1/2  cup canola oil, plus more for pans 
• 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 
• 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 vegan gluten-free chocolate chips, such as Tropical Source 

Directions:

• 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. 

Comments (1)

	1. 07-05-2008 20:07
	I tried these for my son's birthday. He's only 1 and really didn't need a cake but I felt obligated to have one despite our family being on a fairly restricted diet for health reasons. They disappeared pretty quickly. I modified it slightly...I only used 8 Tbsp. agave and a bit less water...they were plenty sweet. To be honest, I think they could have been bricks and they still would have been fabulous because they sat out in the sun all day and had tons of yummy gooey melted chocolate. I personally found them to have a slightly metallic after taste, but my palate is pretty sensitive.

Jenny

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