Sunday, 6 May 2012

Mexican Brownies

MEXICAN BROWNIES. What makes them so Mexican? Not really sure, other than a little spice. I feel like I can't make anything the "regular" way anymore when there is so much more room for other flavours to be mixed in. So imagine normal brownies, and then add a little kick of cayenne and some cinnamon warmth. So much better than boring normal brownies! It's the little things that count.

I got this recipe from here


1/2 cup chopped dark, good quality chocolate
6 tbsp butter
3/4 cup sugar
1/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
1/3 cup + 1 tbsp AP flour
1/2 tsp cinnamon
1/4 tsp cayenne pepper
pinch of cloves
1/4 tsp salt

1. Preheat oven to 350*F. Spray & line a brownie pan (8x8 or 9x7) pan with parchment paper, so that it hangs over the edges.
2. Place chocolate and butter in a double boiler and melt until glossy. Remove from heat but keep bowl over hot water and whisk in both sugars. Let cool for 3 minutes, before then adding the eggs one at a time, whisking well to make sure each is well incorporated. Add in vanilla.
3. Add in flour, spices and salt and stir until it's all incorporated. Scrape the batter into the prepared pan and spread it evenly.
4. Bake for 23-25 minutes, or until a knife is inserted in the centre and comes out with just a few crumbs. Transfer out of the pan to cool immediately.


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