Here's the recipe for the brownies I brought to the meeting. The addition of ground cinnamon and ground chipotle pepper give them a subtle Mexican flavor.
1 cup butter
1 3/4 cup sugar
1/2 cup cocoa
1 1-ounce square unsweetened chocolate (optional)
4 eggs, beaten
2/3 cup gluten-free flour mix (brown rice flour, potato starch and tapioca starch mix)
1/2 teaspoon iodized salt
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon ground cinnamon (optional)
1 1/4 teaspoon ground chipotle (optional)
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup nuts (optional)
Heat oven to 350*F. Grease 13x9x2-inch baking pan.
Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat and let come to room temperature. Stir in Eggs. Stir together flour, salt, baking soda, cinnamon and ground chipotle. Stir in vanilla, chocolate chips and nuts (if using). Spread in prepared pan.
Bake 30-35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not under bake. Cool completely in pan on wire rack. Cut into bars.
