These brownies are SO good! Rich and fudgy in the middle and irresistibly crunchy around the edges–I can’t stop thinking about them. Their flavor is enhanced by a dose of a cinnamon and a hint of cayenne pepper, but you can totally leave those out if you want a more classic brownie.
I made a big pan of these (doubled the below recipe) for the first meeting of my school’s Spanish Club, and they were a huge hit! The meeting was at ten am, but nobody complained about being served brownies for breakfast. I made them again day before yesterday in these Christmas molds, and I was going to give them as gifts . . . but we ate them all. Restraint is futile when faced with Mexican brownies, especially if they are shaped like Christmas trees.
These brownies don’t taste gluten-free to me at all! The original recipe called for a relatively small amount of flour, so I knew it would be a great candidate for using my paleo flour blend. If you don’t have the flour blend on hand, I’ve also provided measurements for each individual type of flour. The ratio is slightly different from that of the flour blend for ease of measurement, but I have made the brownies both ways and did not notice a difference in taste or texture.
If you’re looking for a last-minute edible gift, why not whip up a batch of these Mexican brownies? Just make sure to give them away quickly before you break down and eat them all. Or, go ahead and make them for yourself for breakfast! ¡Feliz navidad a todos!
This summer, my vegan & paleo strawberry ice cream was a runner-up in Rodelle Vanilla‘s Great American Ice Cream Contest, and the prize was a basket of Rodelle Baking Goodies. I asked the wonderful folks at Rodelle if they would include a few extra goodies for you all, and they said yes! I picked up a couple of other treats over at Taza Chocolate yesterday, and am beyond excited to bring you a vanilla and chocolate giveaway.
One winner will receive a prize basket including:
- Two whole Madagascar Vanilla Beans from Rodelle
- A 6-ounce bottle of Rodelle Pure Madagascar Vanilla Extract
- A 2-ounce bottle of Rodelle Organic Chocolate Extract
- A 2-ounce bottle of Rodelle Anise Extract
- Two discs of Taza Chocolate’s Organic Fire Puncher 70% Dark Chocolate Mexicano (2.7 ounces)
- A bag of Taza’s Organic 55% Dark Chocolate Covered Cacao Nibs (2 ounces)
- A recipe card for Molten Spiced Chocolate cake and a Direct Trade pamphlet from Taza
In case you missed it, you can make brownies (or blondies) from almond butter! It’s amazing–with just almond butter, honey, eggs, baking powder, and a few flavorings, you get a batter that actually bakes up into classic, fudgy, and delicious brownies. I have Elana at Elana’s Pantry to thank for that genius discovery.
And, as you may already know, every dessert gets better when you add salted caramel. I’ve already made several salted caramel treats (the sauce, cupcakes, skillet brownies, and peach bars), and thought it was time for a gluten-free salted caramel brownie. If you’d like to make this recipe paleo, you can make it with salted maple caramel instead of the regular salted caramel sauce. Either way, these brownies will be amazing.
We had friends over for dinner last night, and used these brownies as a base for brownie sundaes (the ultimate dessert, in my opinion). We started with the brownies, followed by a scoop of vanilla ice cream, a generous drizzle of warm salted caramel sauce, whipped cream, and a sprinkling of chocolate chips. The sundaes were so distractingly good that no pictures were taken, so you’ll just have to trust me and make some yourself!