One of my favorite desserts to make are chocolate brownies. Depending on how I cut them or serve them, brownies can be a decadent dessert or light after-school snack. I have tried several boxed brownie mixes and my favorite is Bob’s Red Mill Gluten Free brownie mix. I love their cake-like quality—so rich and delicious.
One day while toying with the idea of flavors and textures I decided to add a variety of nuts to the brownie mix and a dash of chile powder. Chile has a unique way of enhancing the flavor of chocolate. The Aztecs knew this long before we did, which is why cups of hot chocolate spiked with chile powder were reserved for royalty. Now you too can experience this rich combination by adding a teeny bit of chile powder to the recipe. I love spontaneity of flavors and textures in my food and the addition of pistachios, pecans, almonds, sea salt, and chile powder took the brownies from tasty to eye rolling amazing.
I decided to take this idea one step further and baked them in a mini-muffin tin and drizzled them with cajeta (Mexican caramel). These adorable and easy to handle mini-brownie bites were consumed quickly and everyone asked for more. I had to make a second batch just so I could photograph them for you here.
When we told our friends over at Bob’s Red Mill how much we loved their mix and the fact that it’s gluten free they offered to give our readers a beautiful gift package. The more I learn and read about Bob’s Red Mill, their humble beginnings, and what they have accomplished in the last 50 years, I am proud to share with you this fun Valentine’s Day package they will be giving away to one of our lucky readers.
Thank you Bob’s Red Mill for sharing your wonderful gifts with our readers this week–a perfect week of sweet gift giving.
One Muy Bueno reader will win the following:
- Four packages of Bob’s Red Mill Gluten Free Brownie Mix
- Bob’s Red Mill apron
- $50 Bob’s Red Mill Gift Card
- Norpro® Silicone Heat Resistant Spatula
- Best® Standard French Whip
- Chicago Metallic® Bake & Roast Pan
To enter to win leave us a comment below telling us how or when you make brownies. I’ll start it off by saying that my kids prefer brownies to birthday cake every year for their birthday.
You can receive up to FIVE additional entries to win by doing the following.
- Join Bob’s Red Mill Facebook and leave a separate comment letting us know you did.
- Join Muy Bueno Cookbook on Facebook and leave a separate comment letting us know you did.
- Follow Bob’s Red Mill on Twitter and leave a separate comment letting us know you are a follower.
- Follow Muy Bueno Cookbook on Twitter and leave a separate comment letting us know you are a follower.
- Subscribe to receive Muy Bueno blog updates and subscriber-only content via email and leave a separate comment letting us know you subscribed.
Deadline for this giveaway is Monday, February 18, 2013 at midnight MST. One lucky winner will be chosen by random.org and will be notified within 24 hours. Winner must respond within 48 hours.
You must have a valid U.S. address to enter.
Buena suerte! Good Luck! and Happy Valentine’s Day to all!
Nutty Gluten-Free Brownies Topped with Cajeta (Mexican Caramel)
Yield: Makes about 18 to 24 mini brownies
1 package Bob’s Red Mill Gluten Free Brownie Mix
¼ teaspoon ground cayenne powder
1 ½ sticks unsalted butter, softened
¼ cup applesauce
2 teaspoons pure vanilla extract
¾ cups warm water, 110 degrees Fahrenheit
1/8 cup pistachios, chopped
1/8 cup pecans, chopped
1/8 cup almonds, chopped
¼ cup fleur de sel or sea salt
1 cup cajeta (Mexican caramel), store bought or Muy Bueno cajeta recipe
1 cup raspberries (optional)
Heat oven to 350 degrees F.
Spray a mini-muffin pan with cooking spray and set aside.
In a large bowl combine the brownie mix and cayenne pepper well.
Using an electric mixer, cream the butter. Add the egg, applesauce, and vanilla and mix until well combined, about 1 minute.
Add the brownie and cayenne powder mix to the creamy mixture, add the warm water and combine well.
Using a spoon, mix in the nuts just until combined.
Fill each muffin well about ¾ full. Sprinkle each brownie lightly with salt. Bake for about 15 to 20 minutes. Check the brownie bites by inserting a toothpick inside a brownie. It should come out clean. Don’t overcook so if it comes out a little wet, not gloppy, they are ready.
After about 5 minutes remove the brownies from the tin and cool on a cooling rack. Refill the wells and repeat the baking with the remainder of the brownie mix.
Just before you are ready to serve drizzle bites with cajeta and some fresh fruit on the side.
More recipes available at www.muybuenocookbook.com
Written by Veronica / Photos by Veronica
Disclosure: Bob’s Red Mill is providing the mentioned gift package and we were compensated for creating this brownie recipe. All opinions shared about this product are our own.
Random.org has chosen our winner!
Thank you all for entering.