Spicy Mayan Cocoa Brownies
- 4 oz Semi-Sweet Baking Chocolate
- 1/3 C Coconut Oil
- 1 C GF All-Purpose Flour (I use Bob's Red Mill)
- 1/2 C Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Cayenne Pepper
- 1/2 tsp Ancho Chili Powder
- 1/2 tsp Xanthum Gum
- 1/2 C Sugar
- 1 C Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1/4 C Almond Milk
- 3/4 C Mini Dark Chocolate Chips
- 2 Tbsp Sugar
- 1 Tbsp Cinnamon (use Saigon Cinnamon for more spice)
Preheat oven to 350 degrees. Grease or line a 9x13 pan.
Chop 4 oz baking chocolate and place in a microwave safe bowl. Microwave on 50% power for 2 minutes stirring occasionally. Add coconut oil. Microwave at 50% power for another 30 seconds. Stir until smooth. Set aside to cool slightly.
In a medium bowl, combine flour, cocoa, baking powder, salt, cayenne and ancho chili powder, and xanthum gum. Mix with fork, breaking up any lumps. Make sure it is well combined. If needed you can also sift the mixture.
In the bowl of an electric mixer, combine melted chocolate with 1/2 C sugar and brown sugar. Beat on medium speed until combined. Add eggs and vanilla. Beat again until smooth. Add almond milk and mix on low speed until incorporated.
Pour wet mixture into dry. Stir by hand until all dry ingredients are incorporated. Fold in chocolate chips.
Spread the batter into the prepared pan. In a small bowl, combine remaining sugar and cinnamon. Sprinkle over the top of the batter. Bake for 20-25 minutes until the center is set. Cool for at least 15 minutes in the pan before cutting.
**These make super moist fudge-y brownies. If you prefer yours less wet omit the almond milk from the recipe.