Erin McKenna is a Goddess, whatever.

I really have to share this recipe.
For those of you who don't know, I've been vegan for over a month now and am really enjoying it.
This is a recipe that I found online by Erin McKenna (raw, whole, and vegan food extraordinaire) who apparently worked on the recipe here and there for about six months before she got it right.
These "Brownie Bites" are wheat/gluten-free, and dairy-free and you will fool everyone in thinking that they are "normal".

Ingredients
Vegetable oil spray
1 cup and 4 tablespoons Bob's Red Mill gluten-free, all-purpose baking flour (organic, unbleached flour is also okay)
1 cup sugar
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum (I used 3/4 teaspoon of corn starch instead)
1 cup applesauce (sweetened or unsweetened is fine)
1/2 cup canola oil
2 tablespoon pure vanilla extract
1 cup dairy-free mini chocolate chips (Foley's is a good brand of these. I used the dark chocolate ones. You can also use Carob chips but personally I don't like the flavour of them very much)

Directions
1.Preheat the oven to 325°. Spray 2 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.

Recipe from Food & Wine