Apparently, brownies are serious business. Brownie lovers fall into one of 3 camps – fudgy, cakey or chewy. If I’m being totally transparent, I didn’t even realize there was a big enough difference until I started testing recipes myself. It was then, a clear winner emerged. If I were ever to be stranded on a deserted island & could only take one brownie with me – it would be this one. These delectable, slightly spicy, crunchy on top, a teeny bit gooey on the inside, chewy chocolate brownies. 

But first, before I get shipped off to my deserted island (which after a long summer with 4 kids might sound like a bit of a vacation), I thought I’d give a bit of background into how this recipe came to be.

If you’ve been following me at EYB, you may have noticed a slight shift over the past few years. Obviously, cooking is at the heart of what I do here but over time, I started to feel tied to something that wasn’t really a reflection of how our family actually ate anymore. You see, about 5 years ago, our family changed our entire diets for our youngest son, Arthur. I wrote about this quite a bit in the beginning. Our journey of taking him thru the GAPS diet, healing his leaky gut, clearing up his eczema & then creating a tailored diet that addressed his own specific needs. After a few years, the list of his ‘avoid’ foods shortened & shortened until it was almost empty with the exception of gluten.

I really held strong to the fact that I felt he needed to be gluten free for years. Our family slowly added gluten back into our diets, problem free, but we still make special considerations for Arthur at home & when we traveled. And then one day, we decided to test him with gluten. And he was great. And that was really encouraging for me because it meant all the years of hard work we’d done had worked.

Over the course of the past year, we’ve allowed him to eat more gluten to the point that now, I no longer consider him to be gluten free.

Is this the right choice for everyone?
I have no idea.
Is this the right choice for Arthur?
Yes, I believe it is.

Over the past 5 years, I have watched a child who was so reactive to almost everything he ate, turn into a child who can eat almost anything now (we still haven’t tested him with eggplant as that was his only lab tested allergy). And I absolutely know if it were not for our early intervention we would likely still be dealing with many issues.

Going thru this experience also changed something in me. I realized I could no long be dogmatic (if I’d ever been) in diet. I had to learn to be flexible & open minded. I had to learn to let myself make mistakes, reflect, have courage that his recovery was a process. And this is where we will pick back up with our recipe.

Over this past year, I realized that the recipes I was sharing weren’t a true reflection of how our family was eating but I felt scared to change. I felt guilty that perhaps people who’d always followed me for gluten or dairy free recipes might feel… betrayed? Is that too strong a word? Slighted somehow? Maybe at most disappointed? I have had friends in the Paleo community who are ostracized for heavy cream for God’s sake. The last thing I felt like was inciting rage from purists who felt they’d somehow been duped.

But the truth is, our diet journey with Arthur & our whole family was exactly that: a journey. It was a starting point. A blip on a map that would trace over several years & several evolutions. I couldn’t be more grateful for the wealth of knowledge & support the gluten free community has given me & while I will continue to share recipes that are naturally gluten free, there’s no need to exclude gluten from our diets at this time.

If you made it through all of that – I will now reward you with a recipe!


I did quite a bit of recipe testing & research (cough) – (if you can call baking & eating several pans of brownies, research) to figure out exactly the right consistency for perfectly chewy chocolate brownies. Thanks to Fine Cooking for aiding in my exhaustive search on how to make a cakey, fudgy or chewy chocolate brownie! Also, turns out a bit of white sugar will give the brownies their sheen, while dark brown sugar will help keep them a bit more dense, so I’ve used both. Truly chewy brownies should also be slightly underdone so don’t forget to look for that at the end. Also, butter. Because it’s delicious.

Finally, to throw in something fun to the mix I decided to use Frontier Co-op’s Chipotle Powder. Because I’m so selective, Frontier Co-op is a company I’ve worked with for several years. I feel they are one of the Sponsors who truly understands me, my family & my vision which is why I’m proud to partner with a company like them, that focuses so heavily on stewardship, quality & sustainability.


  • COOK TIME: 40 mins
  • TOTAL TIME: 1 hour
  • AUTHOR: Trisha
  • SERVES: 16 brownies


  • 8oz butter
  • 4 oz unsweetened baking chocolate, chopped
  • 2 oz bittersweet chocolate (63% or higher)
  • 2 eggs
  • 1 egg yolk
  • 1 cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup flour
  • 1 tsp Frontier Co-op Chipotle Chili Powder
  • ¾ tsp cinnamon
  • ¼ tsp salt


  1. Preheat oven for 350. Line an 8×8 baking sheet with parchment paper. I like to cute two separate pieces that overlap in the center so the sides don’t get bunched.
  2. In a small saucepan, over medium heat, melt both types of chocolate & butter. Stir until melted & then set aside to cool for about 5 minutes.
  3. In a large bowl, beat together eggs, yolk, sugar, brown sugar & vanilla until well combined.
  4. Slowly pour in cooled chocolate & beat until combined.
  5. Gradually add flour, scraping sides of bowl as you beat it.
  6. Add chipotle powder, cinnamon & salt. Beat until combined.
  7. Pour batter into prepared baking sheet, smooth out the top of the batter.
  8. Place in the center of the oven & cook for 35-45 minutes, testing for doneness at about the 35-40 minute mark. Remember, a key to a chewy brownie is for it to be slightly underdone, so a toothpick inserted into the center should come out gooey but not wet.
  9. Once finished, set on a cooling rack to cool. Once cooled, cut & serve!

This post is sponsored by Frontier Co-op. As always, all opinions remain my own. Thanks for supporting the sponsors who support me.