Vegan Brownies

5 dozen mini brownies

Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Cofounder Erin McKenna shows Martha how to make brownies that are wheat-, gluten-, dairy-, casein-, and egg-free.


  • ½ cup canola oil, plus more for pans

  • ¾ cup plus 2 tablespoons garbanzo and fava bean flour

  • ¼ cup potato starch

  • 2 tablespoons arrowroot

  • 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

  • 2 ¼ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon xanthan gum

  • 1 teaspoon salt

  • ½ cup unsweetened cocoa powder

  • ½ cup store-bought unsweetened applesauce

  • 2 tablespoons pure vanilla extract

  • ½ cup brewed coffee or hot water

  • 2 cups vegan gluten-free chocolate chips, such as Tropical Source


  1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.

  2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.

  3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.

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