1/3 cup garbanzo-fava bean flour
4 teaspoons potato starch
2 teaspoons arrowroot or tapioca starch
3 Tablespoons unsweetened cocoa powder
1/3 cup granulated sugar (*A combination of 3 Tbsp sugar + 2 Tbsp Splenda works)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon instant coffee granules
1/4 teaspoon xanthan gum or guar gum
3 Tablespoons Canola oil
3 Tablespoons unsweetened applesauce
2 teaspoons pure vanilla extract
3 Tablespoons hot water
1/3 cup vegan* mini chocolate chips (I used "Enjoy Life Mini Chips" that I purchased at Nutter's Bulk & Natural Foods) OPTIONAL
Preheat oven to 350* F. Lightly grease a 12-cup mini muffin tin. (have a second tin ready to grease and fill as needed)
In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum (or guar gum) and coffee granules. Add the oil, applesauce, vanilla and hot water, and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips, just until they are evenly distributed throughout the batter.
Divide the batter into prepared muffin cups. Fill to the top of each cup; grease additional cups as needed. I generally get 14-16 brownies per batch.
Bake for 15-20 minutes, until a toothpick inserted in the center of the center brownie comes out clean, and the tops have a firm edge with a softer center. Let stand in pans 10 minutes, then remove to wire rack. Fabulously, decadently delicious when served warm. Equally delicious any time. Store in airtight container in the fridge, or freeze.
Serve iced (making a dairy-free frosting with Becel Vegan Margarine), dusted with confectioner's sugar or plain. The chocolate chips give them a "frosted" taste.
Have I mentioned that these are delicious?
Makes 14-16 brownie bites.