I try to get as many recommendations as possible when I travel. More than anything, when I have a good recommendation, I have a goal & and mystery…the fun part isn’t getting to the actual destination but running into the unexpected on your way. While I was selling jewelry at the Charlottesville Farmer’s market last summer, I mentioned to one of my friends, Courtney Newman (the sweetest little vegan & world-traveler you’ll ever meet) that I was on my way to NYC for a buying trip the following morning. Courtney told me that I had to check out the bakery, Babycakes. Loving the name & (of course) anything that has to do with bakeries, I figured I’d stroll by on my & pick up a warm yummy fresh out of the oven. Little did I know that on my way to Babycakes, I’d pick up a paper lantern in Chinatown & a small cactus with hot pink flowers from a street vendor on the Lower East Side (ahhh, the unexpected). Finally, I arrived at this little hole-in-the-wall (honestly, hole-in-the-wall bakeries are always the best…simply put, They. Have. Heart.) I didn’t even realize it, but this bakery is completely vegan, organic & mostly, gluten free. I ordered a few brownie bites & then and there, my mission was complete.
A few nights ago, we had friends over for dinner & was of them was vegan…I’d say this brownie bite recipe from Babycakes was a hit.
Vegetable oil spray
1/2 cup plus 2 tablespoons Bob’s Red Mill gluten-free, all-purpose baking flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup applesauce
1/4 cup canola oil
1 tablespoon pure vanilla extract
1/2 cup dairy-free mini chocolate chips
Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray. In a bowl, whisk the baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum. In another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the chocolate chips. Spoon the batter into the muffin pans, filling them three-quarters full. Bake for 15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
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