½ cup (1 stick) butter or non-dairy butter replacement
½ cup U-Bake cocoa powder
1 cup U-Bake Sugar
2 eggs
1 tsp. gluten free vanilla
½ cup all-purpose Gluten Free flour blend from U-Bake
¼ tsp U-Bake salt
¼ tsp xanthan gum
1 teaspoon U-Bake ground cinnamon
1/4 teaspoon U-Bake chili powder or cayenne pepper

Preheat oven to 350 degrees and grease an 8×8x2 pan or 12 muffin tins. (I like to line the pan with parchment paper so that I can easily lift out the brownies and slice them when they are done)Melt butter in a sauce pan. Remove from heat. Add cocoa until blended and then add sugar and mix well. Add eggs, one at a time. Stir in vanilla, flour, salt and xanthan gum, cinnamon and chili powder or cayenne. Do not overmix.

Pour into pan and bake for 25-30 minutes. Bake for approximately 15 minutes if making muffins. Do not overbake. Cool and serve.