I have to admit that I was feeling quite sorry for myself last week. It’s been a rough winter for colds and bugs in our house and my little guy was still battling a nagging cough, my husband plunked his extensive upcoming travel schedule in front of me for my (insert eye roll and loud sigh here) perusal, I was plotting out the kids spring activities on the calendar and it was not looking pretty AND I just finished probably the most heartbreakingly beautiful book I’ve read in ages and sobbed my way through the last 20 pages (The Fault In our Stars…in case you want to join me at the tissue box). There was only one thing to do – make something chocolatey. And fast!

These little brownie gems are the perfect size for a small indulgence. They are rich, fudgey and decadent without being full eggs, butter and unhealthy fats. Don’t get me wrong – they are definitely not health food but they are much healthier than your average store-bought brownie and they’re gluten-free to boot. And heck sometimes we all need a little treat!

The smell of chocolate wafted through the house and the whole family could barely wait for them to cool before we all tucked in to one or two of these little brownies. Mmmmm…chocolate. Things are definitely looking up!

Vegan Brownie Bites (adapted from BabyCakes, Erin McKenna)

1 ¼ cup Bob’s Red Mill GF All-Purpose Baking Flour
2 tbsp arrowroot powder
½ cup unsweetened cocoa powder
1 cup organic cane sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp xanthum gum
1 tsp salt
½ cup melted coconut oil (plus more for greasing muffin tins)
½ cup unsweetened apple sauce
2 tbsp pure vanilla extract
½ cup hot water
1 cup vegan chocolate chips

Preheat the oven to 325. Lightly grease mini muffin tins with coconut oil.

In a medium bowl, mix together the flour, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthum gum and salt with a wire whisk to remove any lumps.

Add the applesauce, oil, vanilla and hot water and stir with a wooden spoon until the batter is smooth. Using a rubber spatula, fold in the chocolate chips.

Spoon the batter into the muffin tins until they are 2/3 full.

Bake on the center rack for 12-14 minutes – rotating the pans 180 degrees halfway through to ensure even baking. Allow the  brownies to cook in the pans until ready to serve. Enjoy!

(P.S. my daughter just made the blue rainbow cupcake plate at Crock-A-Doodle and wanted to show it off. Cute eh?)