(# - tag) + Brownie

Infused Gluten-Free Caffeinated Gingerbread Brownies
A packaged-mix hack for the complicated palate.

Whisk 4 eggs in a large mixing bowl. (2 will do.)

Heat the following in a small saucepan, while constantly stirring:

• 1/2 cup, peanut oil
• 2 tablespoons, Thai Kitchen Organic Coconut Milk
• 1 tablespoon, dried cannabis flowers (needs more!)
• 1 teaspoon, crushed red pepper
• 1 heaping teaspoon, Cafe Bustelo Instant Espresso
• 2 teaspoons, St Dalfour Chocolate Sauce
• 1 teaspoon, fresh grated ginger (needs more?)

Remove from heat when bubbly around the edge.

Cover saucepan; allow oil mixture to cool.

Add cooled oil mixture to eggs, and mix well.

Stir in one package, King Arthur Gluten-Free Brownie Mix. (no XanthanGum, yay! btw, ~$2 less at Walmart.)

Stir in 1/2 cup, semi-sweet chocolate chips.

Stir in Bob's Coconut Flour until a thick batter consistency.

Pour batter into greased 9x9 glass baking dish.

Bake at 325° for 50 minutes.

Serve hot or chilled, topped with Organic Thai Kitchen Coconut Milk.