Simple Gluten Free Kitchen

Easy Gluten Free Mexican Brownies

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I am always looking forward for special days because most days are ordinary when our time just get swallowed up by our busyness of day to day living.  Since Valentine’s day is coming up I was hit with the urge to make something delightfully chocolatey. The reality is, chocolate is a regular part of my life and I really don’t need any excuse to enjoy a piece but I do need an excuse to bake with sugar as we rarely sweets.

 

 

To satisfy my urge for the chocolate I made brownies. Now, brownies are usually loaded with sugar for their signature, indulgent flavor. I made these brownies with 20 % less sugar and also used unrefined cane sugar so that it highlights the cocoa flavor and not the sweetness. This recipe was first published  in February 2012, but I wanted to update the post and re-share it, as it remains one of our favorite. This recipe delivers incredibly fudgy brownies with deep chocolate flavor and little chili kick for that extra special something. My previous recipe called for ganache topping and white chocolate hearts but I skipped it in this recipe.

 

Picture from 2012

 

These brownies are a hit no matter who or what occasion I bake them for. They have been tested over and over again, so I can confidently say that this recipe is foolproof. They make the best “thank you” gift in my book! I made a batch last Saturday for a friend whose daughter came to style my hair for a party.

These brownies are simple and straightforward to make using just one bowl. To begin, you melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. I like to melt the butter in the microwave first and then add chopped chocolate. Stir constantly and heat the chocolate again in the microwave until melted all the way.  If any lumps remain do not put it back in the microwave as the residual heat will melt them. Continue to stir until it is smooth.  If using double boiler method, be sure not to allow chocolate (or your tools) to come in contact with steam, water, or any moisture. Set the bowl with chocolate at least an inch above a pan of simmering water and stir frequently.

 

 

Next, add the sugar and stir. Non-refined cane sugar has a granular texture, it needs to be stirred vigorously than regular sugar to get it dissolved. If it doesn’t dissolve fully in the batter don’t worry the brownies won’t be grainy. Allow the chocolate cool a bit before adding the eggs. giving it a good thorough stir until the mixture turns thick and shiny.  Next, add flour, cinnamon, and cayenne pepper and combine it until the flour is absorbed into the batter. Then, beat the mixture vigorously.  It should look very glossy and be pulling away from the sides of the bowl when you’re done. The mixture is thick so you’ll need to take your rubber or plastic spatula or a small offset spatula to spread it evenly into an 8 or 9″ square baking pan. Bake in a 350 degree oven for 25-30 minutes. You want to bake these brownies until they’re mostly cooked, but not all the way done. So, check the brownies early to avoid over baking.

 

 

And, there you have it – rich and fudgy gluten free brownies with cinnamon and cayenne pepper. If you think you don’t like chocolate and spices together, you might be pleasantly surprised by these. The spices add a depth and richness and really helps to balance the sweetness in brownies. I like to enjoy brownies on their own but right now, I’ve been warming one up in the microwave and then topping it with a scoop of ice cream for dessert.

If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I always love seeing your pictures of my recipes and hearing how they went down with your family!

 

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Easy Gluten Free Mexican Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 9 squares

Incredibly fudgy and chocolatey brownie.with a hint of spice.

Ingredients

  • 200 g dark chocolate (60-70% cocoa), roughly chopped
  • 1/3 cup Gf all-purpose flour or brown rice flour with a pinch of xanthum gum
  • 3 eggs at room temperature
  • 1 cup organic unrefined cane sugar
  • 3/4 cup butter at room temperature
  • 2 tsp Ceylon cinnamon
  • 2 tsp vanilla extract
  • 1/4 heaped tsp cayenne pepper
  • pinch of salt

Instructions

  1. Preheat oven at 350 degrees. Butter a 9x9 inch pan. For easy removal, I highly recommend fitting a piece of parchment paper over the bottom and 2 sides of the pan, leaving about a 2 inch overhang on either side.
  2. Place butter and chocolate and into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate.
  3. Stop the heating process before the chocolate is completely melted. Continue stirring and the residual heat contained in the melted chocolate will help melt the rest.
  4. Add the sugar and vanilla whisking until completely combined. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
  5. Whisk in the eggs, one at a time, beating thoroughly with each addition.
  6. When the batter looks well blended, add the flour, salt, cinnamon and cayenne pepper and stir until fully incorporated, then beat with the wooden or plastic spoon or spatula.
  7. Pour batter into prepared pan, smoothing out the top.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the brownies comes out with some moist crumbs attached.
  9. Let brownies cool about 20 minutes before removing with the parchment overhang and placing on wire rack to cool completely.
  10. They will stay good for 4 days or so in airtight container on counter.
https://www.simpleglutenfreekitchen.com/2019/02/easy-gluten-free-mexican-brownies.html

Bringing these Mexican brownies to Corina’s monthly linky CookOnceEatTwice.

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Reader Interactions

Comments

  5. These look delicious and you’d never know they were gluten free! My honey bunny and I celebrate in a non-traditional way, too. To us, the day belongs to good company and good conversation with each other. We go out to a fast food restaurant (because they aren’t crowded) and talk and talk and talk! Happy Valentines Day!

    Reply

  6. Just like you, Valentine’s Day is a quite affair and dining out is so common for us, so no big deal that we have to be among so many paying high prices with slow service on this day.

    Lovely heart shaped brownies and yes to the sharing of chocs and anti-oxidant.

    Reply

  10. Homemade is always better than store bought. I guess because there is more thought and more time spent in making something for another. These do look tasty., Between the punch of cayenne in them and the great presentation with the little hearts on top, I believe these were a hit on Valentine’s!

    Reply

  12. Happy Valentine’s day… brownies looks so luscious, moist and tempting –and they are gluten free?
    I love the little white chocolate hearts you’ve made with so much care… fantastic way to celebrate V Day.

    Reply

  19. Those brownies look so super tempting and delicious. I was planning to make some (for the first time) but then backed in the last minute. Happy Valentine’s wishes, dear!

    Reply

  26. Looking at the flavor profile of these brownies it is evident why they are so loved by everyone. You made me fall in love with these especially with that chili. I love a little kick of heat in my desserts. It makes them so much special!

    Reply

    • You can replace with guar gum or even flax meal. I have used flax meal for binding before , it works great but never tried in brownies. Give it a try and let me know how it goes. Take a picture.

      Reply

  29. These brownies look and sound delicious! I bet that little bit of cayenne gives them a lovely bit of heat too and yes, they would make a great thank you gift as well. Thanks for sharing with #CookOnceEatTwice!

    Reply

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