Recipe: Spicy Cinnamon Hot Cocoa Brownies (Gluten-Free)
Add spice to your brownies for a tasty kick and an immunity boost.
Spicy ingredients like cinnamon and cayenne may help bolster your immune system thanks to antioxidant, anti-inflammatory and sometimes even antibacterial properties. These gluten-free brownies have a spicy kick to get you through the last few weeks of winter.
Spicy Cinnamon Hot Cocoa Brownies
For the gluten-free flour blend
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
For the brownies
1 cup maple sugar powder
1/2 cup Gluten-Free Flour Blend (recipe above)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons chocolate chips
1/4 cup cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper, or to taste
1/3 cup canola oil
3 large eggs, at room temperature
Make the flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
Make the brownies: In a small bowl, whisk together the sugar, flour, baking powder and salt. Preheat the oven to 350 degrees F and grease an 8-inch square baking pan with cooking spray.
In a medium microwavable bowl, melt together the chocolate chips, cocoa powder, cinnamon, cayenne, oil and 3 tablespoons water on medium power until almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
Whisk in the eggs until the batter is smooth and shiny. Whisk in the flour mixture. Spread the batter evenly in the prepared pan and bake until set, about 30 minutes.