Mini Cupcake Brownies
 
Prep time
Cook time
Total time
 
This is the updated version of Erin McKenna's famed brownie bites, which she shared on Martha Stewart. See the post above for notes on her original recipe.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 36 mini muffins
Ingredients
  • 1 cup sugar
  • ¾ cup + 2 tablespoons garbanzo fava bean flour
  • ½ cup cocoa powder
  • ¼ cup potato starch
  • 2 tablespoons arrowroot starch (can sub tapioca starch)
  • 2¼ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ½ cup oil
  • ½ cup unsweetened applesauce
  • 2 tablespoons vanilla extract
  • ½ cup brewed coffee or hot water
  • 1½ to 2 cups dairy-free mini chocolate chips
Instructions
  1. Preheat your oven to 325°F, and grease or line 3 dozen mini-muffin cups.
  2. In a medium bowl, whisk together the sugar, flour, cocoa powder, potato starch, arrowroot starch, baking powder, salt, baking soda, and xanthan gum.
  3. In a large bowl, mix together the oil, applesauce, and vanilla. Slowly add the flour mixture, stirring to combine. Stir in coffee or hot water until it forms a batter. Fold in the chocolate chips.
  4. Place 1 tablespoon batter into each prepared muffin cup.
  5. Bake the cupcakes brownies for 12 to 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  6. Let them cool completely on a wire rack before unmolding.
Notes
Sweetener Alternative: You can substitute ⅔ cup agave nectar for the sugar. Add it with the wet ingredients.

Flour Blend Alternative: You can substitute 1¼ cups of your favorite gluten-free all-purpose baking blend for the garbanzo fava flour, potato starch, and arrowroot starch. If your blend contains gum, you can also omit the xanthan gum.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-gluten-free-mini-cupcake-brownies