Mexican Chocolate Brownies

 

 I'm taking dessert to an Easter Sunday potluck. One co-diner prefers fruit desserts and another, chocolate. These brownies are for the chocolate lover. They have a hint of cinnamon and cayenne pepper, and just a little espresso powder to deepen the flavor. We'll eat them with home-made vanilla ice cream; does it get better than this?

please see notes at end

Melt together in top of a double boiler:
8 TB unsalted butter
4 ounces unsweetened chocolate
1 tsp espresso powder dissolved in 1 TB boiling water

Whisk to combine above ingredients, cool until comfortable to the touch.
When cool, stir in:
1 cup sugar
2 large eggs, beaten

Sift together:

Whisking eggs and sugar into cooled
chocolate mixture

2/3 cup your favorite GF flour (I just used sorghum flour)
1 1/2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1/2 to 1 tsp cinnamon
cayenne pepper, from a pinch to 1/8 tsp, or more if you're brave

1/2 cup toasted pecans, chopped

Add the nuts to the dry ingredients. Stir the dry ingredients into the chocolate mixture, combining thoroughly.

Toasting the pecans

Pour into a greased and floured (I dust with cocoa powder instead of flour) 8 inch square baking pan, smooth the top, and bake at 350 for 25 minutes. Check sooner than that, don't over bake. Cool completely before serving. I know, this is hard, but they really are better when cool. And I've found that the flavor develops after a few hours. They'll be good tomorrow, too!

I added 1/2 cup of toasted, chopped pecans. Walnuts would be great but I was out. Best when eaten fresh, they won't last long anyway!

Cooling; patience!

notes:  You  may omit the cinnamon and cayenne if you wish and make a traditional brownie. Nuts are also optional. You may skip toasting the nuts but I like the subtle difference in flavor it makes.
If you want a non-GF version of these brownies, leave a comment and I'll post the instructions.