DOUBLE CHOCOLATE BROWNIES

DOUBLE CHOCOLATE BROWNIES

GLUTEN FREE  ~ VEGAN

So what do you do when you can't sleep at night? 

Well when everyone else is in bed and the TV is just horrible and there is really nothing to do,

 I BAKE!

 

These Amazing Double Chocolate Brownies will nock your sox off! 

They are so simple and so good you would never even know they were Gluten Free or Vegan!

Oooey Gooey Soft and Super Chocolatey!

Amazing Yum!

 

 

 

 

 

 

1/2 cup canola oil, plus more for pans (Optional)

3/4 cup plus 2 tablespoons garbanzo

1/4 cup potato starch

2 tablespoons arrowroot

1 cup Organic unrefined sugar

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 Organic unsweetened applesauce

2 tablespoons pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan gluten-free chocolate chips, such as Eat Freely (GF, WHEAT, SOY, EGG, DAIRY, NUT,  AND FISH FREE) Mini Chips are the best!

 

 

Preheat Oven to 325.  These should take 12-15 minutes to cook depending on your oven.  If you have a propane oven they may take about 17-19 minutes but check them at 15 minutes.  Propane bakes gluten free flours just a a little differnt and it takes just a little longer.  Prepare your muffin tins.  I use Coconut Oil spray that you can get from Trader Joes.  It works the best and does not change the consistency of the Brownies.  Any Coconut Oil will do.  Or you can use the Canola Oil.

 

Whisk together all of the ingredients in a smaller mixing bowl from the Garbanzo Flour to the Cocoa Powder and set aside.

 

In a larger mixing bowl whisk together until very well blended the Apple Sauce, Vanilla and Hot Water. (You can use Coffee for a richer Brownie.  I use the hot water.  This is also where you would add the oil, but I do not and they are still super moist).

 

Add your flour mixture in three consecutive batches to the wet ingredients and whisk while you add.  Once blended add your chips.  (If using mini chips use about 1 1/2 cups).

 

Spoon into the prepared muffin tins.  To create smaller Brownies use less batter and to create larger ones use more.  I use a large spoon full.  Fills almost half of the tin.  Remember these are brownies and they don't rise very much.

 

Let cool completely before taking out of tins, or they will hold on the bottom due to the chocolate chips.  Once cooled, put a dish towel over the muffin tray to catch the muffins and turn upside down to dump them out.  If any of them are sticking due to the chocolate use a butter knife around the edge to loosen them up.  But if you have let them cool they should just come right on out.

 

They are Super Yummy Warm!

 

 

ENJOY!