GF - Chile Pepper Brownies

By BlueSchmoo

GF = Gluten Free

Mary’s All-Purpose Flour Blend
MAKES 6 CUPS

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

Mix ingredients together. Store in a tightly covered container in the refrigerator until used.

Ingredients

• 3/4 cup Mary’s All-Purpose Flour Blend or all-purpose
• blend of choice
• 3/4 teaspoon xanthan gum (omit if already in
• your blend)
• 1/8 teaspoon salt (omit if already in your blend)
• 1 1/3 cups granulated sugar or evaporated cane juice
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 3 large eggs, room temperature, or egg replacer
• 8 tablespoons unsalted butter or dairy-free butter alternative
• 1/2 teaspoon ground chili powder or 3-4 small dried New Mexico chili peppers
• 1/4 cup vegetable oil of choice
• 1 tablespoon pure vanilla extract
• 1/3 cup chocolate chips* or 1 wafer Ibarra Mexican Chocolate,* chopped

Details

Servings 20
Adapted from livingwithout.com

Preparation

Step 1

1. Preheat oven to 350°F. Lightly grease a 9x9-inch pan and line with parchment paper.

2. In a medium bowl, whisk together dry ingredients. Add eggs, one at a time, or egg replacer and blend with a wooden spoon or hand mixer.

3. In a small saucepan, melt butter or dairy-free butter alternative. Add chili powder or whole dried chili peppers. Simmer for 3 to 5 minutes to infuse chili flavor into butter. If using whole chilis, remove them from butter after 3 to 5 minutes.

4. Stir oil and chili butter into batter just until incorporated. Add vanilla and chocolate chips and blend just until incorporated. Batter will be thick and fudge like.

5. Spread batter evenly into prepared pan, smoothing top with a knife.

6. Place pan in preheated oven and bake for 24 to 28 minutes or until center is set. Let cool before slicing.