These brownies are anything but basic. Not that there's anything wrong with basic brownies, but this recipe for gluten-free chocolate-chile brownies with white chocolate-vanilla drizzle will give you something to shout about (even if you still love gluten).
Chocolate with spices like chipotle chile powder and cayenne pepper are perfect partners, and this recipe is easy to make yet out of the ordinary. The white chocolate-vanilla drizzle adds brightness and an extra something sweet to the mix. And bonus, they're gluten-free!
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free chocolate-chile brownies with chocolate-vanilla drizzle recipe
- 3/4 cup almond flour
- 1/4 cup brown rice flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon chipotle chile powder
- 1/8 teaspoon cayenne pepper
- 6 tablespoons butter
- 12 ounces gluten-free semisweet chocolate chips, divided
- 1 cup sugar
- 2 eggs, beaten
- 1/4 cup gluten-free white chocolate chips
- 1/2 tablespoon vegetable shortening
- 1/2 teaspoon pure vanilla extract
- Nonstick cooking spray
- Preheat the oven to 350 degrees F. Lightly coat an 8 x 8-inch baking pan with the nonstick cooking spray, and set it aside.
- In a medium bowl, whisk together the almond flour, brown rice flour, cocoa powder, salt, cinnamon, chipotle chile powder and cayenne pepper. Set aside.
- Fill a saucepan with water over high heat (make sure the water gets hot but doesn’t boil). Place a heat-proof bowl on top of the saucepan, and make sure the bottom of the bowl is sitting in the water.
- Add the butter to the bowl, and when it melts, add 1/2 the chocolate chips, and stir until they melt. Mix to combine, and remove from the heat.
- Let the mixture cool for about 5 minutes. Once cooled, add the sugar, and mix it well until combined. A little at a time, add the eggs, mixing as you go.
- A little at a time, add the dry mixture to the chocolate mixture, mixing to combine until smooth. Fold in the remaining chocolate chips. Pour the batter into the baking pan, and spread it out evenly.
- Bake for about 20 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the brownies in the pan on a wire rack.
- When the brownies have completely cooled, run a knife around the inside edge of the pan. Keep one hand on top of the brownies as you tilt the pan to turn them out of the pan.
- Cut the brownies into 9 squares.
- To a microwave-safe bowl, add the white chocolate chips and vegetable shortening. Heat in 20-second increments until the chips have melted. Stir the chips and shortening together.
- Add the vanilla extract to the mixture, and stir to combine.
- Drizzle the white chocolate mixture over the tops of the brownies.
- Serve immediately.
Get your hands on these chocolaty, spicy brownies.
More gluten-free recipes
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Apple-cinnamon pull-apart bread with cream cheese icing
Rocky road brownies