Okay, so maybe it's just me, but sometimes I want more than just a plain old chocolate brownie. I'm sayin' sometimes I want a little surprise hidden away inside and that's what this brownie recipe has in store for you!
What starts out as a delectably rich, dark, sweet chocolate brownie ends with just the right hint of savory burn from the cinnamon and cayenne, which provides the perfect balance of sweet decadence with the added surprise of heat! Enjoy this new classic from Delectably Different Kitchen…Here’s what you'll need:
1 cup Kerrygold butter2 2/3 cups sugar
4 eggs2 tbsp vanilla extract
1 1/4 cups Bob’s Red Mill Gluten-Free Flour1 1/4 cups Bob's Red Mill almond flour
1 cup dark cocoa
1 tsp salt½ tbsp cayenne
4 tsp cinnamon¼ cup mini chocolate chips
Preheat oven to 350°F. You’ll need two silicon mold brownie bites.In a medium mixing bowl, cream together the butter and sugar until fluffy. Then add in eggs and vanilla.
In a separate bowl, sift together flour, cocoa, seasonings, and salt. Slowly add the flour mixture into the creamed ingredients, mixing well until fully combined.
Scoop into brownie molds and place onto cookie sheets then bake for 25-30 minutes. Allow the brownies to cool completely before popping out them out of the molds. Then serve just as they are and enjoy!