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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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Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Alkalized cocoa — darker color, smoother flavor for European-style baking
Powdered cream for shelf-stable cooking — sauces, baking, camping