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Mexican Brownies


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Member since 2007

Serves | Prep Time | Cook Time

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


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


Pairs Well With


Notes

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

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

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