• Reprinted from the book BABYCAKES by Erin McKenna. Copyright (c) 2009 by Erin McKenna. Photographs copyright (c) 2009 by Tara Donne. Published by Clarkson Potter, a division of Random House, Inc.
  • Show: Unique Eats
  • Episode: Desserts

Total Time:
45 min
25 min
Inactive Prep:
10 min
10 min
36 brownies


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


Preheat the oven to 325 degrees F. Lightly grease 3 (12-cup) mini-muffin pans with oil.

In a medium bowl, mix together the flour, sugar, cocoa powder, potato starch, arrowroot, baking powder, salt, baking soda, and xanthan gum. Add the applesauce, 1/2 cup oil, hot water, and vanilla to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.

Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes. Cook's Note: For a fudgier cake, bake for only 8 minutes total.

The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean.

Let the brownies stand in the pans for 10 minutes; they are best served warm. To maintain freshness, leave the brownies in the pans until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.