How to Make Mexican Chocolate Brownies: Gluten-Free and Low FODMAP

Calling all chocolate lovers! If you’re craving a delicious twist on your favorite brownie recipe, these Mexican Chocolate Brownies are exactly what you need. With the perfect balance of rich chocolate, warm spices, and a hint of spice, these fudgy brownies will surely become a new favorite. The best part? They’re gluten-free and Low FODMAP, making them a treat everyone can enjoy, especially for those looking for a dessert with a little kick.

Why Choose Mexican Chocolate Brownies?

Unlike regular brownies, these Mexican chocolate brownies are inspired by the flavors of Mexican hot chocolate. The combination of dark chocolate cocoa powder, cinnamon, and a touch of chili powder gives these brownies a unique depth of flavor. Whether you’re a chocolate lover or someone who enjoys a little spice in your dessert, this Mexican brownie recipe is the perfect balance of sweetness and heat.

The chili powder and cayenne pepper add a spicy kick to the rich, chocolatey base. It’s the perfect way to celebrate the Day of the Dead, Cinco de Mayo, or any day when you want something a little more adventurous than your classic brownies.

Ingredients Overview

This Mexican hot chocolate brownie recipe is easy to make. It uses simple ingredients that you can find at your local store. Be sure to check the recipe card for the complete list of ingredients and measurements.

• Bob’s Red Mill 1 to 1 baking flour: This substitute makes the brownies gluten-free without sacrificing texture.
• Dark chocolate cocoa powder: For that rich chocolate base.
• Brown sugar and white sugar: This combination gives these brownies their signature fudgy centers.
• Cinnamon and chili powder: The warm spices that give these brownies their unique flavor.
• Vanilla extract: A must for any favorite brownie recipe!
• Low FODMAP-friendly chocolate chips: Enjoy Life dark chocolate morsels are perfect for an extra flavor boost.

Tips for Perfect Mexican Chocolate Brownies

To get the perfect brownies, here are a few tips that will take these fudgy Mexican brownies to the next level:

• Melt butter on low heat before combining it with your chocolate mixture for a smooth, velvety batter.
• Use parchment paper to line your baking pan for easy removal and to keep the edges of the brownie from sticking.
• For the brownie batter, be sure to mix the dry ingredients (such as flour, unsweetened natural cocoa powder, and chili powder) in a small bowl before folding them into the wet ingredients. This helps ensure that everything is evenly distributed. 
• If you like a lot of heat, feel free to add a bit more chili powder or even a dash of ancho chiles for extra spice.
• For a fudgy center, slightly underbake the brownies and let them cool on a wire rack before cutting.

FAQs

How do I store Mexican chocolate brownies?

Store your delicious brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, wrap them tightly in plastic wrap and freeze them for up to 3 months.

Can I freeze these brownies?

Yes, these brownies freeze well! For the best results, wrap each brownie in plastic wrap and store it in a freezer-safe bag.

What if I don’t want a lot of spice?

If you’re not into spicy brownies, reduce the amount of chili powder or omit the cayenne pepper altogether. You’ll still have a delicious chocolatey Mexican brownie with a subtle warmth from the cinnamon.

What are some serving suggestions for Mexican Chocolate Brownies?

These brownies are great served warm with a scoop of ice cream or whipped cream for a classic combination. You could also sprinkle a little sea salt on top before serving to enhance the chocolatey flavor. If you're serving them at a Mexican fiesta or for Cinco de Mayo, pair them with a cup of coffee or even a spiced Mexican hot chocolate!

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