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 Brownies






I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: