Prep Time 15 Min
Cook Time 25 Min
Total Time 40 Min

This quick recipe makes yummy, portable, allergy-friendly brownies in a hurry.

Ingredients

• 1 cup superfine sugar (can substitute with regular sugar)
• ¾ cup cocoa powder
• ½ cup unsweetened applesauce
• ⅓ cup water
• ⅓ cup oil
• 1 tablespoon vanilla essence
• 1⅓ cups white rice flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups dairy-free chocolate chips
• Dairy-free chocolate frosting or powdered sugar, for topping (optional)

Instructions

1. Preheat your oven to 180°C and grease 24 mini muffin tins.
2. In a medium mixing bowl, beat the sugar, cocoa powder, applesauce, water, oil, and vanilla with a hand mixer until smooth. Add the flour, baking powder and salt and mix until well combined. Fold in the chocolate chips.
3. Spoon the batter into your prepared mini muffin tins. Do not over-fill.
4. Bake for 25 minutes or until the brownies are firm around the edges but your finger still leaves an indentation when you poke one in the middle.
5. Let the brownie bites cool completely in the tins, then remove them with a small knife or spatula.
6. Frost or dust with powdered sugar, if desired.