Recipe...Mexican Brownies (Gluten Free)
2 sticks unsalted butter
2 cups sugar
4 large eggs
2 teaspoons mexican vanilla extract
2/3 cup unsweetened cocoa powder
1 cup coconut flour
2 teaspoons Mexican cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Directions: Preheat oven to 350 degrees. Line a quarter sheet pan with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with an organic grapeseed cooking spray.
Melt the 2 sticks of butter in a large pot over medium-low heat; DO NOT BOIL! Remove from the heat and let cool slightly. Add the sugar, stir with a wooden spoon; while stirring add the eggs slowly; add vanilla.
Add the cocoa, flour, cinnamon, cayenne pepper, salt and baking powder and mix until smooth. Spread the batter into the prepared pan and bake for 25 minutes. Cool in the pan on a rack. Use the parchment paper to lift out the brownies before slicing.
Spiced White Chocolate Drizzle
1/4 cup white chocolate chips, good quality
pinch of cayenne pepper
Place all ingredients into a plastic piping bag, shake gently to evenly coat the chocolate chips with the cayenne pepper. Place bag into microwave. Using Power Level 6, microwave for 40 seconds. Press bag to mix, place back into microwave and repeat for another 40 seconds at level 6 until consistency is nice and smooth. Cut tip off bag with scissors to desired width of drizzle.
Cut brownies to size you desire. Separate brownies and drizzle with spiced white chocolate mixture. Let drizzle cool before serving.
Makes 16 brownies or 1 giant brownie for the chocolate maniac.
Adapted from Chef Aaron Sanchez