Wednesday, February 14, 2007
Brownies with Nothing but Goodness
recipe # 177
I first saw this recipe in the September issue of Food and Wine and at the time cut it out as a novelty. It is from BabyCakes in Manhattan that makes gluten free and vegan cupcakes, scones, cookies and other baked goods.
I tried to find Bob's Red Mill all purpose flour. I went to Whole Foods and everything. Instead I used a mixture of 1 part tapioca flour and 1 part chick pea flour or besan that I had left over from my Indian Cooking days (besan flour makes the best onion rings ever, BTW).
Here is the recipe:
* 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
1. 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.
I'm not the kind of person who would have a mini muffin tin so I used a regular muffin tin and a few sake cups. Worked just fine. These brownies are good. Very very good. Much better than any packaged add egg and oil box. MUCH better than No Pudge Fudge. These isn't even that much sugar in them. Amazing.
I'm going to make these again this afternoon and try another kind of flour. Maybe soy and brown rice and see how that goes. I'm also going to add walnuts and coconut flakes.