Mexican Chocolate Brownies - Better Batter Gluten Free Flour

Mexican Chocolate Brownies

Take your brownies to a whole new level with the addition of Mexican chocolate. Sweet with a touch of cinnamon, these brownies are winners for kids and grown-ups alike. Make a batch for Valentine’s […]

Mexican chocolate brownies by Jen L
mexican chocolate brownies

Take your brownies to a whole new level with the addition of Mexican chocolate. Sweet with a touch of cinnamon, these brownies are winners for kids and grown-ups alike. Make a batch for Valentine’s Day, or really, for any day when you need a chocolate fix.

 

 

ingredients

1 1/4 c (5 oz) Better Batter Gluten Free Flour

1 tsp kosher salt

2 tsp unsweetened cocoa powder

8 oz dark chocolate (60% to 72% cacao), coarsely chopped

1 tablet Mexican chocolate, such as Abuelita or Ibarra, coarsely chopped

2 sticks of unsalted butter, cut into 1-in pieces

1 tsp instant espresso powder, optional

1 1/2 c sugar

1/2 c packed light brown sugar

5 eggs, room temperature

2 tsp pure vanilla extract

cooking spray

Better Batter Corn-Free Powdered Sugar for dusting, optional

instructions

Preheat oven to 350 degrees. Spray the sides and bottom of a 9 x 13 glass or light-colored metal baking pan lightly with cooking spray.

In a medium bowl, sift together the flour, salt, and cocoa powder.

Put the chopped chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. let the mixture cool to room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter after adding the eggs and vanilla or the brownies may have a cake-like texture. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30-45 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool brownies cool completely, then cut and serve. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days. These would be delicious topped with a little ice cream or a dusting of powdered sugar.

Adapted from The Red Spatula

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