A few weeks ago our younger nephew called out a fabulous bakers’ question… “Have you ever tasted unsweetened cocoa? It sucks!” He said it with such passion, and the facial expression was hilarious!
Well Little Man, you’re absolutely right. Unsweetened cocoa does suck! That bitter, dry, powdery essential ingredient is nasty. But that bitter, dry, powdery essential ingredients will unfold in the layers of this dessert.
I’m quite certain I’ve shared this recipe before but regardless, this is a kick-are reason for a repeat…
Note: Be sure you cool the melted chocolate mixture before adding in the eggs. If it’s too hot, the eggs will scramble the second you drop them in, and nobody wants scrambled eggs in their brownies.
Mexican Brownies (recipe care of I have no idea ( tore the recipe from some sort of magazine…)
INGREDIENTS: 1 cup all-pupose flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon each table salt and baking powder, 1/4 teaspoon cayenne pepper, 8 ounces semisweet bar chocolate (chopped), 1 stick unsalted butter (cubed), 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1 Tbsp instant espresso powder, 3 eggs (beaten), 1 teaspoon pure vanilla extract
DIRECTIONS: Preheat: oven to 350 degrees. Coat a 9-inch square baking pan with non-stick spray. Whisk: 1 cup all-purpose flour, 1/4 unsweetened cocoa powder, 3/4 teaspoon cinnamon, 1/2 teaspoon each table salt and baking powder, 1/4 cayenne pepper. Melt: 8 ounces semisweet chocolate chopped, 1 stick unsalted butter (cubed), 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon instant espresso powder in a saucepan over low heat. Off the heat, stir in eggs and vanilla. Stir in the flour mixture just until incorporated. Transfer batter to prepared pan. Bake brownies until a toothpick inserted into center comers out with a few moist crumbs, 25 minutes.