Gluten-Free, Nut-Free, Soy-Free Mexican Chocolate Brownie Recipe
Last week I posted my “Free-From” spotlight on one of my favorite allergy-free baking mixes, The Really Great Food Company. I’ve tried all their products, but hands down my favorite is the brownie mix. Out of this world! Apparently epicurious agrees with me as the mix was the first runner up in their 20 favorite brownie mixes. It’s hard to believe that they’re nut-free, gluten-free, soy-free, dairy-free, and more!
While I love classic brownies, one of the flavor profiles I can never get enough of is Mexican chocolate. Something about the spicy kick mixed with the sweetness of chocolate is one of the best things in the world. I did some experimenting and am happy to report back that my recipe for Mexican Brownies using The Really Great Food Company’s Brownie Mix is a must try. Beware, you won’t be able to eat just one!
- The Really Great Food Company Brownie Mix
- 1 3/8 stick of butter (use butter replacement for vegan option)
- 4 Eggs (use egg replacement for vegan option)
- 2 Tablespoons Vanilla Extract
- 2 Tablespoons Cinnamon
- 2 Tablespoons Cayenne Pepper (add more or less depending on your level of desired heat)
- Line Pan with Aluminum Foil and spread oil on pan, including the sides (this is necessary as the mixture can get very sticky!)
- Beat eggs in deep mixing bowl until smooth
- Add entire package of mixture to eggs and combine with fork
- Add in vanilla, cinnamon, and cayenne pepper. Mix well.
- Once mixed, add melted butter or oil and mix vigorously for 1-2 minutes until blended
- Whip batter with rubber spatula for 15 seconds
- Pour into pan and smooth out evenly with spatula
- Bake for 28-35 minutes, or until toothpick comes out clean
- Let cool for at least 30 minutes after baking