Agave-Sweetened Brownie Gems

Ingredients

• 1/2 cup garbanzo-fava bean flour
• 1/4 cup brown rice flour
• 1/4 cup potato starch
• 2 tablespoons arrowroot
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 baking soda
• 1/4 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup coconut oil
• plus more for the tins
• 1/3 cup agave nectar
• 1/2 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1/2 cup hot water or hot coffee
• Chocolate sauce (page 93)

Instructions

1. Preheat the oven to 325F.
2. Lightly grease three 12-cup mini-muffin tins with oil.
3. In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt.
4. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
5. Using a melon baller, scoop the batter into each prepared mini-muffin cup.
6. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes.
7. (For a more fudgy-tasting cake, bake for only 8 minutes total.)
8. The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
9. Let the brownies stand in the tins for 20 minutes, or until completely cool.
10. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce.
11. To maintain freshness, leave the brownies in the muffin tins until ready to serve.
12. Cover with plastic wrap and store at room temperature for up to 3 days.