Mexican Brownies


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Questions, Comments & Reviews


I'll have to try these! Thanks for sharing!


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