| Mexican Chili Pepper Brownies by Bella Gluten-Free |
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Servings: Makes 20 servings. • Prep: 5 mins • Total: 35 mins
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Ingredients: 3/4 cup Bella Gluten-Free All Purpose Baking Mix 1/8 tsp salt 1 1/3 cups granulated sugar such as evaporated cane juice ½ cup cocoa powder ¼ tsp baking soda 1 TBL ground cinnamon 1 TBL gluten-free vanilla 1/3 cup gluten-free dairy–free chocolate chips or 1 wafer of Ibarra Mexican Chocolate, chopped (available at gourmet grocers or Mexican markets) 3 large eggs, room temperature or egg replacement equivalent 8 TBL unsalted butter or butter alternative ¼ cup vegetable oil such as canola or grape seed ½ tsp ground chili powder such as ancho or 3-4 small dried whole New Mexico chili peppers |
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With Bella Gluten-Free All Purpose Baking Mix spicy delicious brownies are back on the table.  |
Prep: |
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Directions: Preheat oven to 350 degrees and lightly grease and line a 9x9 pan with parchment paper. In a medium bowl, whisk together dry ingredients. Add eggs, one at a time, and blend with a whisk or hand mixer. In a small saucepan, melt butter and add dried chili powder or whole dried chili peppers. Simmer for 3-5 minutes to infuse chili flavor into the butter. If using whole chili remove them from butter after desired heat is reached, about 3-5 minutes. Mix oil and chili butter into brownie mixture just until incorporated. Batter will be thick and fudge like. Spread evenly into prepared pan. Using a knife or rubber spatula, smooth top of brownie mixture. Bake for 24-28 minutes or until center is set. Let cool before slicing. |
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