Ingredients
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2 sticks Unsalted Butter
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2 cups Caster Sugar
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4 Large eggs
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2 tsp Vanilla Extract
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2/3 cup Cocoa Powderunsweetened
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1 cup Plain Flour
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1 tsp Mexican Cinnamonalso known as Canela
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1/4 tsp Cayenne Pepperor Pequin Chilli Powder
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1/2 tsp Kosher Salt
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1/2 tsp Baking Powder
Directions
Aaron Sanchez’s Mexican brownies are a thing of beauty. This was my first foray into chilli and chocolate cooking and the recipe combined them perfectly giving you a gooey chocolate brownie with a subtle after kick that even the children enjoyed.
The recipe is fairly quick to make although I had to resort to the electric whisk to get all the flour to combine. The resultant batter is thick and so tasty looking that the little ones licked the whisk afterwards with a cup of milk each to help the spice.
Steps
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1
Done
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Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter. |
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2
Done
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Melt the 2 sticks of butter in a non-stick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. |
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3
Done
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Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing. |
