Well Being

BabyCakes Recipe: Blisstree’s Baker Chick Tests Erin McKenna’s Gluten-Free, Vegan Brownie Bites

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Blisstree's Baker Chick, who recently brought you 25 Healthy Cookie Recipes, is back!

Gluten-free, vegan baked goods rarely come into contact with the word “delicious,” but Erin McKenna is changing that game with her out-of-this-world bakery, BabyCakes. McKenna originally opened her gluten-free, vegan, kosher shop in New York City, and recently debuted a new location in Los Angeles.

Residents of L.A. and New York know that these treats are worth waiting in line for, but if you're not near one of her shops, don't despair: You can make them at home thanks to the BABYCAKES cookbook.

The folks at BabyCakes were kind enough to share a recipe for their vegan, dairy-free Brownie Bites with Blisstree, so our resident (and currently gluten-free) Baker Chick decided to test it.

The results? Delish. These things are effing good, and they're not hard to make, either. A few ingredients sound intimidating, but most natural foods stores carry them. The arrowroot, xanthan gum, and coconut oil are a bit of an investment, but they're used in small amounts in this recipe, so you can get a lot of mileage out of your little ($13) bag.

Check out the BabyCakes blog, become a fan on Facebook, and follow them on Twitter: @babycakesNYC (NY store); @babycakesNYCLA (LA store and cookbook news).

BabyCakes Brownie Bites

Makes 36

1 cup garbanzo–fava bean flour
¼ cup potato starch
2 tablespoons arrowroot
½ cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon xanthan gum
1 teaspoon salt
½ cup coconut oil, plus more for the tins
½ cup homemade applesauce or unsweetened store-bought applesauce
2 tablespoons pure vanilla extract
½ cup hot water or coffee
1 cup vegan chocolate chips

Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.

In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt. Add the ½ cup oil, applesauce, vanilla, and hot water 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 five minutes. (For a fudgier cake, bake for just eight 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 tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

Reprinted from the book BABYCAKES by Erin McKenna. Copyright © 2009 by Erin McKenna. Photographs copyright © 2009 by Tara Donne. Published by Clarkson Potter, a division of Random House, Inc.