RED CHILE & PINK HIMALAYAN SEA SALT BROWNIES

|Created by Jessi Henderson|
(Cook and Prep Time: 45 minutes)

Dry Ingredients

• ½ cup cocoa powder
• 1 ¾ cups gluten-free flour blend of choice
• ½ teaspoon xanthan gum (omit if flour blend already has xanthan gum)
• ½ teaspoon salt
• 2 cups sugar
• 4 teaspoon OBTC Red Chile Powder
• 2 teaspoon ground OBTC Vietnamese Cinnamon
• 1 cup semisweet or bittersweet chocolate chips
• 1-2 teaspoon coarsely ground OBTC Pink Himalayan Salt

Wet Ingredients

• 7 tablespoons melted butter
• 2 large eggs
• 2 teaspoon vanilla extract

Directions

1. Thoroughly mix together all dry ingredients except for the Pink Himalayan Salt. 
2. Whisk eggs for 1-2 minutes in large mixing bowl, then add vanilla. Slowly add dry ingredients, stirring as you go. 
3. Add melted butter and mix until contents are thick and sticky. Add more butter if necessary. 
4. Pour batter into a greased 9x9 inch cake pan and spread out evenly. 
5. Lightly sprinkle coarsely ground Pink Himalayan Salt on top, then bake at 350 degrees for 30-40 minutes, or until center is no longer wet and doughy. 
6. Let cool and enjoy!

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