MEXICAN BROWNIES

 

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Ingredients

  • 3/4 cup butter
  • 6 ounces semi sweet chocolate -- broken into small pieces
  • 3 ounces unsweetened dark chocolate
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp real vanilla
  • 1/2 tbsp chipotle
  • 1/4 tsp cayenne
  • 1/4 tsp ground coriander seed (best if you grind seed in electric grinder or mortar/pedestal)
  • 1/8 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup hazelnuts -- toasted & chopped

Directions

  • Preheat oven to 350 degrees. Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate was melted. Watch closely. Stir well. Set aside to cool.
  • Beat the eggs in a mixing bowl for 2 minutes. Add the sugars.
  • Continue beating until the mixture is light and fluffy.
  • Stir in vanilla and chocolate mixture.
  • Combine the spices and flour in a bowl with a whisk.
  • Gently stir the dry ingredients into the wet ingredients.
  • Gently add the hazelnuts, stirring just until combined. Don't over-mix.
  • Pour the mixture into a 9" pan sprayed with non stick baking spray.
  • Bake for 25-30 minutes. Cool. Serve with homemade vanilla ice cream

Notes

These are really good! The cinnamon and coriander balance out the pepper flavors.

Categories: Brownie  Dessert 

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