Plated + Served: Hot-To-Trot Gluten-Free Brownies
Okay, I know this is probably too late for tomorrow, but I got busy today.
If you wanna generate some heat on Valentine’s Day, these homemade Brownies are just the ticket.
So easy to make… I’ve just added cayenne pepper and cinnamon to a basic Brownie recipe. They almost taste like a mole poblano—that rich dark red Mexican sauce made with chilies, chocolate, nuts and seeds.
Trust me on this one.
I made the Brownies in my new fave silicone kitchen item, Silpat’s Entremet non-stick silicone baking pan. One caveat with the Silpat: Make sure you let the cooked brownies cool in the pan for 30 minutes. That way, when you flip them on the cutting board to cut, they won’t stick. You can also use your favorite 9-by-9-inch pan.
I goosed the brownie recipe on the back of the Silpat box by using gluten-free flour, adding spices and omitting the nuts.
Spice up your Valentines Day a little bit… some sweet, some heat… the rest is up to you!
Hot-To-Trot Brownies
prep: 20 minutes
bake: 30 minutes
you’ll need…
½ cup baking cocoa (like Ghirardelli, Scharffen Berger, Hershey’s)
1 teaspoon baking powder
1 teaspoon Xanthan gum
1¼ cups gluten-free flour
1 teaspoon cayenne pepper (more or less to taste)
1 teaspoon cinnamon
½ teaspoon salt
3 eggs
2 cups sugar
¾ cup melted butter
1 tsp vanilla extract
let’s get to it…
Move an oven rack to the middle of the oven. Heat the oven to 350°F. (If you are NOT using the Silpat non-stick baking pan, line a 9-by-9-inch pan with foil, with the ends of foil extending over the sides. Spray foil with cooking spray.)
Mix the cocoa, baking powder, Xanthan gum, gluten-free flour, cayenne pepper, cinnamon and salt together in a medium bowl; set aside.
Beat the eggs, sugar, melted butter and vanilla extract together in a large bowl until just smooth (don’t overbeat!).
Stir in the cocoa mixture and blend until evenly mixed.
Spread mixture evenly in pan.
Bake for 30 minutes or until toothpick inserted in center comes out with fudgy crumbs. If using the Silpat non-stick baking pan, let rest in pan 30-minutes before turning over onto a cutting board. Otherwise cool completely and use foil handles to remove brownies from pan before cutting to serve.
