Preheat the oven to 350° F (177° C). Spray mini muffin pans with cooking spray or line with mini cupcake liners.
In a small bowl, combine the ground flax seed with the 3 tablespoons of water and set aside to thicken.
In a medium bowl, mix together the flour, cocoa powder, sugar, sucanat, potato starch arrowroot starch, baking powder, salt, xanthan gum and baking soda.
In a small bowl, combine the flax mixture, coconut oil, applesauce, hot coffee and vanilla. Stir until smooth. Using a rubber spatula, gently fold in the flax seed mixture until fully incorporated. Stir in the chocolate chips.
Using a small ice-cream scoop or tablespoon, scoop the batter into the prepared mini muffin cups.
Bake the brownies in the center of the oven for 10 minutes, or until they have firm edges and soft centers. Don't overbake!
Let the brownies cool a little in the pan for 10 minutes before serving; they are best served warm topped with chocolate ganache.
This recipe says that you will get 36-40 bite-size brownies from this recipe, but I got 48. No complaints though! (I only filled each cup 3/4 of the way up.) Store any uneaten brownies in a sealed container in the freezer to keep them fresh, but not the fridge because that will dry them out.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have not used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. (The authors do not specify the brand of flour they use in their baking recipes, please see my note about this above.)
This recipe will NOT work with coconut flour.
Be sure that you are using potato starch and NOT potato flour.
Coconut sugar or brown sugar can be used in place of sucanat.
Nutrition info is based on 1 muffin. I used coconut oil, Bob's Red Mill All Purpose Gluten Free Flour, and I did not make the optional ganache. Nutrition info below is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.