Mexican Chili Pepper Brownies

Weekly Recipe: 

3/4 cup Bella Gluten-Free All Purpose Baking Mix

1/8 teaspoon salt

1 1/3 cups granulated sugar

1/2 cup cocoa powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon gluten-free vanilla

1/3 cup gluten-free/dairy-free chocolate chips or 1 wafer of Mexican chocolate, chopped

3 large eggs (room temperature) or egg replacement equivalent

8 tablespoons unsalted butter or butter alternative

1/4 cup vegetable oil

1/2 teaspoon ground chili powder

Preheat oven to 350 degrees Fahrenheit and line a 9x9 pan with parchment paper. In medium bowl, whisk together dry ingredients. Add eggs, one at a time, and blend with a whisk or hand mixer. In a small saucepan, melt butter and add dried chili powder or whole dried chili peppers. Simmer three to five minutes. If using whole chili, remove them from butter after desired heat is reached, about three to five minutes. Mix oil and chili butter into brownie mixture just until incorporated. Batter will be thick and fudge-like. Spread evenly into prepared pan. Smooth top of brownie mixture with spatula or knife. Bake for 24-28 minutes, until center is set. Cool before slicing. Recipe provided by Bella Gluten-Free, for additional information visit