Babycakes Brownies
Nonstick GF cooking spray

1/2 cup canola oil

3/4 cup plus 2 tablespoons garfava bean flour

1/4 cup potato starch

2 tablespoons arrowroot

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 espresso (hot water if you must)

2 cups vegan gluten-free chocolate chips, such as Tropical Source (or regular chocolate chips)

Special equipment: Mini muffin tins, 2 or 3 is ideal

1. Preheat oven to 325. Spray 2 or 3 dozen mini-muffin pans with GF nonstick cooking spray. (I used 2 but had enough dough left over for one large brownie.)

2. Whisk together the dry ingredients in a medium bowl and set aside. In a large bowl, mix together the wet ingredients in a large bowl, including the agave syrup. Gently fold in flour mixture,
stirring to combine. Stir in coffee (or espresso for more kick!) to make a smooth, silky batter. Fold in chocolate chips.

3. Put 1 tablespoon batter into each mini muffin cup.
Transfer muffin pans to oven, and bake until a toothpick inserted into
the center comes out clean, 12 to 15 minutes. (In my oven, more like 17-18 minutes, but watch carefully.) You can remove the muffins from the tins when they’ve cooled slightly and place them on a metal rack, or wait for them to cool and then put them on a rack. It is very important to place warm brownie bites on a rack and not a plate or moisture will condense on bottom of cupcakes and they will get soggy.

Makes about 5 dozen mini brownies

Note: This recipe is free of wheat, gluten, dairy, casein, and eggs. (dairy free requires vegan chocolate chips)

Martha Stewart had the owner of the NY bakery Babycakes on her show, and here is one of the recipes that she demonstrated for Martha. Looked good enough that I started wanting to buy some agave syrup! (and in fact, did buy at Amazon, just for this recipe.)