Daonuts Mayan Brownies
Adapted from a Southern Living recipe
I L O V E the spice and heat of red chili with chocolate, but if you prefer less, you can reduce the amounts of cayenne and red chili to half or leave out cayenne and use a mild red chili powder. I used turbinado and coconut palm sugar instead of white and brown sugar and got a wonderfully slight sugar crunch in these brownies. Plus with the coconut palm sugar the glycemic index is reduced.
1 ½ cups butter
1 (16 oz) package bittersweet chocolate morsels OR
(I substituted 8oz semi-sweet chocolate & 8oz 60% chocolate baking bars)
2 cups Daonuts Cake, Cookie, Muffin flour blend
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp cayenne
½ tsp ground red chili pepper
1 cup semi-sweet chocolate morsels
1 cup turbinado sugar or granulated sugar
¾ cup coconut palm sugar or firmly packed dark brown sugar
4 large eggs
1 ½ Tb vanilla extract
Lightly spray oil a 9 x 13 pan. Line with parchment paper cut to fit length of pan with 2 to 3 inches extending over sides; lightly spray oil paper. This allows you to lift brownies out of the pan after baking. I really like Trader Joes coconut oil spray.
Melt first two ingredients over very low heat or in a double boiler, stirring occasionally until melted and smooth. Remove from heat; cool completely (about 20 minutes)
Preheat oven to 350°.
Meanwhile, whisk together Daonuts CCM flour, baking powder, salt, cinnamon, and chili powders in a large bowl until blended; stir semi-sweet chocolate morsels into flour mixture.
Whisk together sugars, eggs and vanilla extract until smooth.
Whisk in bittersweet chocolate/butter mixture.
Whisk this chocolate mixture into flour mixture just until combined.
Pour batter into parchment lined pan.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan.
If necessary, run a knife along the sides of pan that do not have parchment overhang. Lift brownies from pan using parchment paper sides as handles; cut into 24 squares.
Mexican Chocolate Chili Glaze
Recipe from www.bettyskitchen.us
1 cup confectioner's sugar, sifted
½ cup unsweetened cocoa powder
1/8 teaspoon ground red pepper (cayenne)
½ teaspoon ground cinnamon
1-2 Tb brewed coffee, cooled
3-5 tablespoons water (You may use less water, if you want a thicker glaze.)
In a medium mixing bowl, whisk together 1 cup confectioner's sugar, ½ cup unsweetened cocoa powder, 1/8 teaspoon ground red pepper, ½ teaspoon ground cinnamon, 1 Tb brewed coffee, and 5 Tbs water. (You may use less water, if you want a thicker glaze.) When glaze is smooth, let it sit for a while to thicken. Slowly pour the glaze over a cooled brownies, letting some of the glaze drip over the edge in places. Let sit for about 2 hours in order for the glaze to set. Store the glazed brownies in the refrigerator until ready to serve