Mayan Hot Chocolate Brownies
1/2 c. butter
2 squares bittersweet chocolate
1 c. sugar
2 eggs, beaten well
1/2 t. vanilla
1/2 t. chili powder
1/2 t. cinnamon (traditionally canella is used)
3/4 c. flour
1/2 c. chopped almonds or hazlenuts (these are ground in the beverage for added "body")
pinch of salt
Melt butter and chocolate. Remove from heat and add remaining ingredients. Stir until dry ingredients are incorporated.
Pour into a greased, 8" pan.
Bake at 350-degrees for 25-30 minutes.
Pairs Well With
There is a signifant difference between hot cocoa and hot chocolate. Mexican Hot Chocolate is full of flavor, without being a traditionally (by american standards) sweet treat. I modified a basic brownie recipe by "cross breeding" it with a traditional Mayan hot chocolate recipe.