Thursday, June 5, 2008

Mmm Brownies :)

So this post isn't one of my usuals, but I am thrilled to write it. After all, how can I keep such a delicious recipe to myself?

If you read my post from A Year in Review, you'll know that my favorite bakery is BabycakesNYC. Not only do they offer delicious pastries like cupcakes and brownies, but these desserts are tasty AND healthy. Catering to a food allergy population while ensuring good taste is not easy, but BabycakesNYC has done just that. They are now extremely popular and starting a shop on the west coast (though I can't wait for one in NJ with me as one of the best customers?)

Tea and Cookies blog found and (thankfully) posted one of BabycakesNYC's recipes for brownies, as featured on the Martha Stewart show. I tested it out, ate most of the brownies, and am now sharing it with you. Enjoy!
Oh and for those of you who have a hard time stopping... don't worry it's healthy!

1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour (Erin uses a garbanzo bean and fava bean flour made by Bob's Red Mill; I used garbanzo bean flour from the bulk section of my health food store because I can't have fava beans, it worked fine).
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source (don't skip the chocolate chips, they really make the brownies).