Brownies with a Kick

 Yes, yes, you will want to eat the entire pan!

Caliente Brownies

• 3 Tbsp ground flax seed
• 6 Tbsp water
• Coconut oil (for greasing)
• 3/4 c. garbanzo bean flour
• 1/4 c. tapioca flour
• 1/2 c. cacao powder
• 1/4 tsp baking soda
• 3/4 tsp xanthan gum
• 1/2 tsp Celtic sea salt
• 1 tsp cinnamon
• 1/4 tsp cayenne powder (can omit or add more to your spiciness level)
• 1 c. almond flour/meal
• 3.5 oz. high quality dark chocolate
• 1 1/4 c. organic cane sugar
• 2 Tbsp vegan butter (room temp)
• 1/2 c. unsweetened almond milk
• 1 tsp vanilla
• 9 oz. chocolate chips

1. In a small bowl which together flaxseed and water, let sit for 10 minutes to get an egg-like consistency.
2. Preheat oven to 350 degrees.
3. Line the bottom of a 9x9 pan with parchment paper, lightly greats the sides with coconut oil.
4. Sift garbanzo bean flour, tapioca flour, cacao powder, baking soda, xanthan gum, sea salt, cinnamon, cayenne powder into a large bowl.  Whisk in almond flour/meal.
5. Melt the dark chocolate, do not over heat.
6. Use a hand mixer for wet ingredients. Mix together sugar, butter, flaxseeds, almond milk and vanilla until smooth.  Stir in melted chocolate.
7. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula (not the hand mixer).  If it is too dry you can add 1 Tbsp of almond milk at a time until you reach a thick and gooey mixture.
8. Fold in most of the chocolate chips, leave a small amount to sprinkle on the top.
9. Pour batter into the pan and spread out evenly with the rubber spatula.  I like to get the spatula wet to help ensure the batter does not stick when trying to spread.
10. Bake 30-35 minutes or until the center comes clean with a fork or toothpick.  I've had to bake up to an additional 10 minutes sometimes so just test every 5 minutes.

Add some vegan whip cream or dairy-free ice cream with fresh raspberries for a royal dessert!