Brownie Bites (Vegan, Gluten-Free)


This recipe was featured in the the September 2006 issue of Food & Wine, and comes straight from the kitchen of BabyCakes NYC.


  • 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


  • 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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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