Rich, fudge brownies filled with gooey chocolate and spiced with just enough chile to leave lingering heat in your mouth, these are something extra special. Have you tried a spiced dessert? The flavor is intense and the hint of heat left behind is unforgettable. As soon as I tasted the Cinnamon Ice Cream a few days ago, I started thinking about different desserts to pair with it.
This is an easy as can be one bowl brownie recipe that never lets me down. You can stir the whole recipe together in about five minutes. If you’re leery of adding spices or heat to dessert, this recipe is awesome without the chile and/or cinnamon as well. Feel free to make it either way. Just don’t forget to make the ice cream to serve on top!
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- 1/3 cup butter
- 1 cup semi sweet chocolate chips
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 - 1 teaspoon chile powder adjust to taste
- 2 eggs
- 1/3 cup brown rice flour *
- 1/4 cup tapioca flour *
- 1/4 teaspoon kosher salt
- * If you are not in need of a gluten free recipe simply substitute a total of 1/2 cup, plus 2 tablespoons of all purpose flour for the items marked with an *
- Preheat the oven to 325 degrees. Grease an 8" pan with butter. Combine the butter and the chocolate chips in a large glass bowl and microwave on high, 30 seconds at a time, until the butter has melted and the chocolate dissolves when you stir it. It should only take a minute or so. (This can be done in a saucepan on the stove.)
- Add the brown sugar, vanilla and spices and stir to combine. Taste the mixture and adjust the chile to taste. It should leave just a hint of heat in your mouth. (or a whole lot of heat, if that's more your style.) Stir in the eggs and then the brown rice flour, tapioca starch and salt.
- Pour into the prepared pan and bake for 28 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool before slicing. (Or slice them warm with a plastic knife for clean edges.) Enjoy!