Agave-Sweetened Brownie Gems

Name: Agave-Sweetened Brownie Gems
Yield: makes 36
Ingredients: 1/2 cup garbanzo-fava bean flour; 1/4 cup brown rice flour; 1/4 cup potato starch; 2 tablespoons arrowroot; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/4 baking soda; 1/4 teaspoon xanthan gum; 1 teaspoon salt; 1/2 cup coconut oil, plus more for the tins; 1/3 cup agave nectar; 1/2 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 1 tablespoon pure vanilla extract; 1/2 cup hot water or hot coffee; Chocolate sauce (page 93)

December 9, 2011

In order to get the same melty chocolate sensation that comes with the basic brownie without evaporated cane juice, I rely on a simple method of denting the agave brownies in the center and filling them with a puddle of rich, silky chocolate sauce (page 93). The sauce seeps out when bitten into and is so gratifying I wasn’t surprised when they began to move off the shelves faster than their sweeter counterpart. You can mix it up a bit by adding vanilla sauce to the center if there happens to be some, you know, lying around. Be sure to keep a special eye on the agave with this recipe. It’ll dictate whether you end up with a dry chocolate roll or a luscious fudgelike brownie.

Recipe notes

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