Mexican Brownies (Gluten-Free)
Ingredients
- 1/2 cup 1 stick unsalted butter, cut into 1" pieces
- 1-1/4 cups sugar
- 3/4 cup Scharffen Berger natural unsweetened cocoa powder or other high-quality cocoa powder
- 1 teaspoon coarse sea salt
- I teaspoon roasted cinnamon
- 1/8 teaspoon cayenne pepper
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest from one medium orange
- 2 large eggs
- 1/3 cup gluten-free flour or all-purpose flour see Notes
- 3/4 cup mini chocolate chips
- Nonstick vegetable oil spray
Instructions
- Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
- Melt butter in a small saucepan over medium heat or in a microwave. Let cool slightly.
- Whisk sugar, cocoa, salt, cinnamon and cayenne pepper in a medium bowl to combine.
- Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
- Whisk in vanilla and orange zest.
- Add eggs one at a time, beating vigorously to blend after each addition.
- Add flour and stir until just combined (do not overmix).
- Stir in chocolate chips.
- Scrape batter into prepared pan; smooth top.
- Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
- Transfer pan to a wire rack; let cool completely in pan.
- Using foil overhang, lift brownie out of pan; transfer to a cutting board and cut into 16 squares.
Notes
* To make them gluten-free substitute the same amount of gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill Teff Flour (not Whole Grain Teff) or Cup4Cup's Original Flour Blend if you’re making them gluten-free.
* Double recipe and bake in a 9x13x2-inch glass baking dish (yields 32 brownies).
* Freezes well.
* Double recipe and bake in a 9x13x2-inch glass baking dish (yields 32 brownies).
* Freezes well.
