Brownies

• 1 cup garbanzo-fava bean flour
• 1/4 cup potato starch
• 2 tablespoons arrowroot
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup coconut oil, plus more for the tins
• 1/2 cup homemade applesauce (page 78) or unsweetened store-bought applesauce
• 2 tablespoons pure vanilla extract
• 1/2 cup hot water or coffee
• 1 cup vegan chocolate chips

1. Preheat the oven to 325F.
2. Lightly grease three 12-cup mini-muffin tins with oil.
3. In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt.
4. Add the 1/2 cup oil, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
5. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.
6. Using a melon baller, scoop the batter into each prepared mini-muffin cup.
7. Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes.
8. (For a fudgier cake, bake for only 8 minutes total.)
9. The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean.
10. Let the brownies stand in the pans for 10 minutes; they are best served warm.
11. To maintain freshness, leave the brownies in the tins until ready to serve.
12. Cover with plastic wrap and store at room temperature for up to 3 days.

garbanzofava bean flour, potato starch, arrowroot, cocoa, sugar, baking powder, baking soda, xanthan gum, salt, coconut oil, homemade applesauce, vanilla, water, chocolate chips

Taken from www.epicurious.com/recipes/food/views/brownies-376944 (may not work)