Monday, May 14, 2012

Mexican brownies


If you recall, a couple of months ago I posted these fudgy coconut brownies, which were the first homemade brownies I had ever made. We had a few people over on Cinco de Mayo and I was looking for a dessert to make that would be properly themed for the rest of the dinner. I found Aaron Sanchez's Mexican brownie recipe and thought that I'd give homemade brownies another try. Let me just say how delicious these brownies were! They were so moist and chocolaty and the addition of the cinnamon and cayenne gave them such depth and warmth. Those spices pair so beautifully with chocolate. They are so simple, yet so good. Everyone, even people who I thought may be a little concerned about cayenne in their brownies, loved them. Don't be afraid of the cayenne and don't leave it out - it's not hot in this quantity and with all the other flavors and sugar. It's just delicious.


Mexican brownies
2 sticks unsalted butter, plus more for greasing
1-3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2/3 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
icing sugar, for dusting, optional

Melt the butter in a large saucepan over medium-low heat. Set aside to cool slightly.

Preheat the oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper so it overhangs on two sides. Fold/tuck it down into the corners. Lightly grease the paper and other sides of the dish with butter.

Add the sugar, eggs, and vanilla into the saucepan with the butter. Stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, cayenne, salt, and baking powder. Stir with a wooden spoon until smooth. Pour into the baking pan and spread the batter evenly. Bake until a toothpick inserted in the middle comes out fudgy, about 30-35 minutes. Cool in the pan on a rack. Use the parchment paper to remove them from the pan. Slice and dust with icing sugar, if desired. Store in an airtight container.



What was I cooking one year ago?: spring onion and pea risotto
Two years ago?: slow cooker jambalaya

25 comments:

  1. Chile with chocolate is so delicious! These brownies look delightful.

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  2. I love this combination. Looks delicious!

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  3. These look so good! I love the touch of cinnamon and cayenne in there!

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  4. I made Mexican hot chocolate once. Definitely a unique flavor combo but not a bad one at all!

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  5. The chocolate and cayenne does make for a great contrast. There are a lot of blending of heat and sweet when it comes to Mexican cuisine. I do not favor all of them but this brownie is one that rates with me, they do look like they have that wonderful fudgey texture as well-yum!

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  6. I would not be afraid of the cayenne! It gives it such depth. Loving all the spices and the sweet with a touch of heat.

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  7. I have really wanted to make Mexican brownies, and this looks like a great recipe. I love Aaron Sanchez so I'm sure this is a win. Bookmarking this one!

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  8. Interesting to see the cayenne pepper in these brownies. I would never have thought to add something like this to brownies. They sound wonderful.

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  9. I thought you would use the Mexican chocolate to make this brownies because it is called the Mexican brownies. I guess that it got this name due to the spices in this chocolatey treat. It sounds very flavorsome to me.

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  10. These are a great reminder because I've been meaning to make spiced up brownies like this! They look so utterly fudgy delicious.

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  11. And the presentation and photos are just mouthwatering.

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  12. Brownies are usually yummy but as a cinnamon lover, I am voting for the Mexican brownie.

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  13. I like the simple confectioners sugar topping on your brownies!

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  14. Oh Amy, I have not had brownies for a long time and I love how this sound...chocolaty, cinnamon and a touch of cayenne pepper...awesome recipe.
    Thanks for sharing it and hope you are having a wonderful week :)

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  15. Looks like you had some very lucky guests :) I'm afraid I would become very addicted to these brownies very fast! :)

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  16. I used to be skeptical of cayenne in brownies too - until I tried them! Your brownies look great, thanks for sharing the recipe!

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  17. I love Mexican chocolate but have never heard of Mexican Brownies….Yum! They look and sound wonderful! I would love to give these a try! Nice Job!

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  18. This looks like a wonderful twist on brownies!

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  19. I tried making aztec chocolate cupcakes with ancho chili powder. They turned out dry, but the flavors were so fun! Maybe I'd have better luck with gooey brownies!

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  20. Oh I love the spices in these brownies! They must give them a unique kick.

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  21. Great recipe. I used Kahlua instead of vanilla and ... yummy!! Thank you for sharing this recipe.

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  22. These look great, love the extra kick with the cayenne pepper!

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  23. Made these this evening..Wow! Absolutely delicious! My mom and cousin were here keeping me company, and we all loved them! This will be my brownie "go-to" recipe. Awesome blog, btw.. great recipes!

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