Chili-Orange Mexican Hot Chocolate Brownies (Gluten-Free)

Celiac.com 12/13/2025 - Long before brownies were baked in home ovens, cacao was whisked into foaming, spiced drinks across Mesoamerica. Ancient makers blended ground cacao with water and chili to create a ceremonial beverage; centuries later, cinnamon arrived by global trade and joined the cup. These brownies borrow that lineage, translating the warmth of Mexican-style hot chocolate into a fudgy, gluten-free square.

Here, orange zest brightens the cocoa, cinnamon adds perfume, and a gentle flicker of chili rounds out the sweetness. Almond flour and a touch of starch deliver a dense, truffle-like crumb without wheat, while brown sugar and melted chocolate keep everything luxuriously moist. They are decadent enough for a celebration and sturdy enough to tuck into a lunchbox.

Ingredients

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(All ingredients should be labeled gluten-free to avoid cross-contact.)

• ½ cup (113 g) unsalted butter, plus extra for pan
• ½ cup (85 g) dark chocolate chips or chopped dark chocolate (60–70%)
• ¾ cup (150 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tbsp finely grated orange zest (from 1 large orange)
• ⅔ cup (64 g) fine almond flour
• ¼ cup (24 g) natural cocoa powder
• 2 tbsp (16 g) tapioca starch or cornstarch
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt
• ⅛ tsp ground cayenne or ancho chili powder (adjust to taste)
• Optional: ¼ tsp espresso powder for deeper chocolate flavor
• Optional topping: ¼ cup (30 g) chopped toasted almonds or cacao nibs

Equipment

• 8-inch (20 cm) square baking pan
• Parchment paper
• Heatproof bowl and small saucepan (for a gentle water bath) or microwave-safe bowl
• Whisk and silicone spatula

Instructions

1. Heat oven to 350°F (175°C). Grease the pan, line with parchment leaving overhang, and lightly grease the paper.
2. In a heatproof bowl, melt the butter and dark chocolate together over barely simmering water (or in short microwave bursts), stirring until smooth. Cool &frac05; minutes.
3. Whisk in the brown sugar until glossy and thick. Add eggs one at a time, whisking well after each, then mix in vanilla and orange zest.
4. In a separate bowl, whisk almond flour, cocoa powder, tapioca starch, cinnamon, salt, chili powder, and espresso powder if using.
5. Fold the dry mixture into the chocolate base until just combined. The batter will be thick and shiny. Spread evenly into the prepared pan. Sprinkle almonds or cacao nibs on top if using.
6. Bake &frac22; to 24 minutes, until the edges are set and a toothpick inserted ½ inch from the edge comes out with a few moist crumbs (the center should still look slightly soft).
7. Cool in the pan on a rack at least 45 minutes, then lift out with the parchment and slice into 9 or 12 squares.

Tips for Success

• Heat level: For a gentle warmth, use ⅛ tsp cayenne. For more tingle, increase to ¼ tsp or blend half cayenne with half ancho for smokiness.
• Texture: For extra fudgy brownies, remove from the oven when the center still wobbles slightly and chill the pan for ½ hour after cooling.
• Dairy-free option: Replace butter with coconut oil and use dairy-free chocolate labeled gluten-free.
• Orange boost: Add ½ tsp orange extract or 1 tbsp fresh orange juice (reduce bake time by 1–2 minutes).
• Cross-contact: Use dedicated gluten-free tools (whisk, spatula, pan liners) and keep toppings away from shared bins.

Serving and Storage

• Serve slightly warm with a pinch of flaky salt and a curl of orange zest.
• Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Freeze well-wrapped for up to 2 months; thaw overnight in the refrigerator.

Why This Works for Gluten-Free Baking

Almond flour contributes natural fat and protein for tenderness, while a small amount of starch gives structure and a clean edge. Cocoa powder intensifies chocolate flavor without drying the crumb, and brown sugar retains moisture. Cinnamon and chili echo the heritage of spiced cacao, and orange zest lifts the richness so each bite tastes balanced rather than heavy.

Conclusion

These chili-orange brownies celebrate the old-world ritual of spiced chocolate in a modern, gluten-free form. Fudgy at the center, crackly on top, and perfumed with cinnamon and citrus, they offer a gentle glow of heat that lingers as the chocolate fades. Bake a pan for gatherings, gifts, or quiet evenings—each square is a small history lesson you can savor.