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Chili Chocolate Brownies | Recipe

June 2, 2015

Not everything in life works out the way you expect and that’s ok. It’s sometimes even a great thing that it doesn’t work out. I’ve hard a trying last two weeks but on the upside I came up with two really wonderful recipes as a result. I will end up sharing both eventually but for today I’ll start with this brownie recipe because I needed something chocolatey.

It’s not your typical brownie recipe and it has some great spice and additional nutritional value via kale powder (I know what you’re thinking, kale powder in brownies? I thought that too, but I really like the idea of yummy tasting treats that also have some great vitamins snuck in there).

The girls and I made these today and we all went crazy for them.

In fact Juliette said, “I guess I really do like Kale Powder after all, these brownies are the best we’ve made yet mom.”

She totally cracks me up.

Chili Chocolate Brownies

Organic Ingredients:

1/2 cup flour

3/4 cup unsweetened cocoa powder

1 cup sugar

1 cup butter

2 eggs

1/8 teaspoon baking soda

1 tablespoon cornstarch

1 teaspoon kale powder

1 teaspoon chili powder

1/4 teaspoon sea salt

i tablespoon vanilla extract

1 cup chocolate chips

1/4 cup unsweetened coconut milk

Directions

1. Preheat oven to 350 degrees. Grease an 8×8 pan and set aside.

2. In a microwave safe bowl, combine butter and sugar. Heat in the microwave on HIGH for about 1 minute. Remove, then stir and add the vanilla extract. When butter sugar mixture has cooled for 5 minutes beat in eggs.

3. In large mixing bowl, whisk together flour, baking soda, cornstarch, cocoa powder, kale powder, chili powder and salt. Slowly add in butter sugar mixture. Add coconut milk. Mix until no flour pockets remain. When well mixed fold in chocolate chips

4. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20 minutes or until the brownies are set. Remove from oven and allow to cool for 30 minutes before cutting and serving.