Sometimes one bite is all you need when you want a treat. These are perfect little brownies to take along, tuck into your lunch bag or serve with other delectables for afternoon tea. And just in case you didn't realize it, brownies are 100% kid-friendly; these are also magically nutritious! Recipe from Kelly's Bake Shoppe in Burlington, Ont.
- Total time: 45 minutes
- Active time: 20 minutes
Ingredients
- 1 cup GF all-purpose flour
- ¼ cup potato starch
- 2 tablespoon arrowroot starch
- ½ cup cocoa powder
- 1 cup cane sugar, sucanat or coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 teaspoon sea salt
- ½ cup canola oil
- 1 tablespoon flax meal
- ½ cup applesauce
- 2 tablespoons vanilla extract
- ½ cup hot coffee
- ¼ cup chocolate chips
Instructions:
- Preheat the oven to 350°F. Spray mini muffin pans or line with mini cupcake liners.
- Combine flax meal wth 3 tablespoons of water and set aside to thicken.
- In a medium bowl, mix the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt.
- Add the canola oil, flax meal mixture, applesauce, vanilla, and hot coffee, and stir until smooth. Using a rubber spatula, gently fold in chocolate chips until evenly distributed.
- Using a small ice cream scoop or a tablespoon, scoop the batter into each prepared mini-muffin tin.
- Bake the brownies on the centre rack for 10 minutes or until they have firm edges and soft centres. Don't overbake these!
- Let the brownies cool for 10 minutes before serving; they are best served warm. To maintain freshness, leave brownies in tin until ready to serve.
Makes 36 mini brownies
