Spiced Mexican Brownies
I wanted to bring something different for the Cinco de Mayo party this year. I thought Mexican Brownies sounded good. Well, I have to admit that I never tasted them myself. The reviews i heard was that they were dry and not very sweet. I would not repeat this recipe. Oh well. Recycle or tweak....
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground ancho chile powder, optional
1 1/4 sticks unsalted butter
1 1/4 cups sugar
1 cup unsweetened cocoa powder
Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper so that it overhangs on the sides. Set aside. Whisk together flour, salt, cinnamon, cayenne, and ancho (if using), and set aside. Combine butter, sugar, cocoa, and salt in a medium sauce pan over medium heat and whisk until the butter is melted and the mixture is evenly combined. Stir in the vanilla and then the eggs, one at a time, stirring in vigorously until completely combined. Stir in the flour and spice mixture, and whisk again until smooth. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until set in the center. Let cool completely before lifting from pan and cutting. (For even cutting, chill in refrigerator for at least 2 hours before cutting.)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground ancho chile powder, optional
1 1/4 sticks unsalted butter
1 1/4 cups sugar
1 cup unsweetened cocoa powder
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon pure vanilla extract
2 large eggs
Preheat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper so that it overhangs on the sides. Set aside. Whisk together flour, salt, cinnamon, cayenne, and ancho (if using), and set aside. Combine butter, sugar, cocoa, and salt in a medium sauce pan over medium heat and whisk until the butter is melted and the mixture is evenly combined. Stir in the vanilla and then the eggs, one at a time, stirring in vigorously until completely combined. Stir in the flour and spice mixture, and whisk again until smooth. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until set in the center. Let cool completely before lifting from pan and cutting. (For even cutting, chill in refrigerator for at least 2 hours before cutting.)
Comments
Post a Comment