I’m a tad bit late with today’s post, but better late than never. We had a full afternoon of trying to teach Sherman, our dog, how to swim. It’s kind of comical and rather pathetic to see a golden retriever who can’t swim try so desperately to fetch a ball floating in the pool, just out of his reach. Poor dessert born and raised dog is definitely a stranger to water.
But I digress, as I so often do. Today’s concoction is a keeper! After last week’s successful Mexican chocolate coffee cake post my dear friend, Bobbi, sent me a recipe for Mexican brownies. She had me at the word “brownies”.
The reason the brownies are called “Mexican” is because of the chili powder that’s incorporated into the batter. I wanted to play with heat in the coffee cake for brunch but wimped out. So this was a perfect experimental recipe. Plus it’s just fun to play.
Now I didn’t use the fancy Ghirardelli cocoa or the special Mexican cinnamon or the “pequin” chili powder, for no other reason than I’m lazy and didn’t want to go to the store to buy these ingredients. I did, however, use the 1/4 teaspoon cayenne pepper and threw in a pinch more just for giggles.
These dense deliciousness are rich and chocolatey with just a bit of a kick. Enough heat to notice, but not enough to overwhelm you. Don’t tell your taste testers and see their reactions (that’s just my evil sense of humor sneaking in). Delicious! Have a go with them and enjoy!
Mexican Brownies (care of Bobbi Aldrich Kearney)
INGREDIENTS: 2 sticks unsalted butter, 2 cups granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, 2/3 cup good quality (Ghirardelli 100%) unsweetened cocoa powder, 1 cup flour, 1 teaspoons ground Mexican cinnamon (canela or ceylon), 1/4 teaspoon pequin chili powder (can substitute cayenne pepper), 1/2 teaspoon kosher salt, 1/2 teaspoon baking powder
DIRECTIONS: Preheat oven to 350 degrees & line a 9 x 13 inch pan with parchment paper. Leave an overhang on 2 sides of the pan. Grease pan with butter. Melt the 2 sticks of butter in a non-stick sauce pan over medium low heat. Do not boil. Remove from heat & let cool slightly. Add sugar, eggs, and vanilla to saucepan and stir until combined.
Add the cocoa, flour, cinnamon, chili powder, salt, & soda and mix until smooth.
Spread batter in prepared pan and bake until a toothpick in the middle comes out “fudgy.” (20-25 minutes).
Cool in the pan on a rack. Use parchment to lift out before slicing.
Enjoy!! These are SO yummy with a scoop of vanilla bean ice cream.