Brownie Bites
- Recipe by Erin McKenna
These wheat-free, butterless brownies are decadent and dense. “It’s really, really hard to make a good vegan brownie,” says chef Erin McKenna. Her first efforts using applesauce and vegetable oil were cakey or fluffy. It took her six months of making small adjustments to perfect them.
- ACTIVE: 15 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: makes 2 dozen 2-bite brownies
- Healthy
- Make-Ahead
Recipe
Ingredients
- 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 pure vanilla extract
- 1/2 cup dairy-free mini chocolate chips
Directions
- Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray. In a bowl, whisk the baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum. In another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the chocolate chips. Spoon the batter into the muffin pans, filling them three-quarters full. Bake for 15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
Notes
-
One Brownie 69 cal, 4 gm fat, 0.8 gm sat fat, 10 gm carb, 0.8 gm fiber.
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User Reviews

(Average Rating)
These are absolutely, without a doubt, the best little brownies I've ever had. I used Turbinado sugar, which doesn't melt completely, leaving each bite with a sweet added crunch.
Sassy, VeganCoach.com
Posted by: Sassy on November 23, 2007
- From Vegan Sweets That Pass the Taste Test
- Published August 2006
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