Spicy Cinnamon Hot Cocoa Brownies
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
White Rice Flour1.5 cups
Tapioca Flour3 cup
Potato Starch1 tbsp
Xanthan Gum1 tsp
Salt1 cup
Maple Sugar (powder)3 tsp
Baking Powder1 cup
Canola Oil1 cup
Unsweetened Cocoa Powder1 tsp
Ground Cinnamon3 large
Egg (at room temperature)Directions:
1
Preheat the oven to 350 degrees F
2
Grease an 8-inch square baking pan with gluten-free cooking spray
3
For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl
4
Reserve the remaining flour blend for another use
5
For the brownies: Whisk together the sugar, baking powder, salt and 1/2 cup of the gluten-free flour blend in in a small bowl
6
In a medium microwavable bowl, combine the chocolate chips, oil, cocoa powder, cinnamon, cayenne and 3 tablespoons water
7
Microwave on medium power until the chips are almost melted, about 30 seconds
8
Whisk until smooth
9
Let cool to room temperature, about 3 minutes
10
Whisk the eggs into the chocolate mixture until the batter is smooth and shiny
11
Whisk in the flour mixture just until blended
12
Spread the batter evenly in the prepared pan
13
Bake until set, about 30 minutes
14
Let cool completely on a rack