Babycake's Gluten-Free Vegan Brownies

Submitted by Whats Cooking

"This recipe is free of wheat, gluten, dairy, casein, and eggs. The recipe is from Babycakes NYC, a bakery specializing in food allergies, and was featured on Martha Stewart! I haven't yet made it but I figure with Martha Stewart's approval, it must be good :)"

 

• Ready In: 25mins
• Ingredients: 15
• Yields: 24 muffins

ingredients

• 118.29 ml canola oil, plus more for pans
• 177.44 ml garfava flour (blend of fava and garbanzo flours)
• 29.58 ml garfava flour (additional)
• 59.14 ml potato starch
• 29.58 ml arrowroot
• 236.59 ml unrefined sugar (or 10 tablespoons plus 2 teaspoons agave nectar)
• 11.09 ml baking powder
• 1.23 ml baking soda
• 1.23 ml xanthan gum
• 4.92 ml salt
• 118.29 ml unsweetened cocoa powder
• 118.29 ml unsweetened applesauce
• 29.58 ml pure vanilla extract
• 118.29 ml brewed coffee or 118.29 ml hot water
• 473.18 ml vegan gluten-free chocolate chips (such as Tropical Source or Enjoy Life)

directions

1. Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
3. 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.
4. Place 1 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.

Reviews

[gloxinia318]

I agree with other reviewers. These brownies are too sweet and there's too much chocolate chips in them. I would half the amount of choc chips. I didn't use garfava. Used garbanzo bean flour instead and the brownies come out tasting good, except for the fact that it has too much choc chips. I think that if you don't use garfava, add nuts and cut down on the choc chips you would get good results. Whenever a recipe calls for garfava I always use garbanzo bean flour, it has the same effect and tastes much better.

 

[Loveblumes]

These were too too sweet with a definite aftertaste (the flours) and the texture was too moist and fragile, more like a overly moist cake. I wonder if they really divulged their true recipe. Maybe it was just me!

 

[robarkel]

We, too, had high hopes for these since Martha Stewart approved them. We found them to have a really noticable bean sprout taste (which is the garfava flour). The texture was good and the were real moist, we just couldn't get past the "bean" taste. And the xanthan gum cost me almost $10.00! You get a lot for that price (probably a lifetime supply) but you only need the 1/4 tsp, and I don't know what else I'd use it in. These were expensive to make, but maybe worth it for some who can't eat regular brownies. And maybe the "bean" taste isn't as noticable to some people as it was to us.

 

[AmieSim]

I had my doubts about this, but needed a gluten free vegan dessert so gave it a shot. After reading the other comments, I made a few changes and I'm *not* sorry!<br/>Instead of all that garfava flour, I used just 1/4 of garbanzo bean, then 1/2 cup brown rice flour. I tasted the batter and decided it needed a touch more applesauce, which helped the texture, too. Probably added another Tbs.<br/>When adding the chocolate chips, I used about 1 and 1/4 cup.<br/>They were delicious! I took them out of the oven about an hour ago and we decided to risk burning our mouths rather than wait!!