These Mexican Brownies are the perfect gluten-free dessert for Cinco de Mayo. They are easy to make and absolutely delicious. You can make them with butter or non-dairy butter (such as Earth Balance Buttery Sticks). Cinnamon and Cayenne Pepper add just the right amount of spice and flavor to these already delicious brownies.
½ cup (1 stick) butter or non-dairy butter replacement
½ cup cocoa powder
1 cup Sugar
1 tsp. gluten free vanilla
½ cup all-purpose flour blend (I really like Domata for this recipe but any blend will work – try Bob’s or another that you have at home)
¼ tsp salt
¼ tsp xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon chili powder or cayenne pepper
Preheat oven to 350 degrees and grease an 8x8x2 pan (or a 9 x 13 pan if doubling recipe) or 12 muffin tins. (I usually line the pan with parchment paper so that I can easily lift out the brownies and slice them when they are done)
Melt butter in a sauce pan. Remove from heat. Add cocoa until blended and then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt and xanthan gum, cinnamon and chili powder or cayenne. Do not overmix.
Pour into pan and bake for 25-30 minutes. Bake for approximately 15 minutes if making muffins. Do not overbake.
Cool and serve.