I love these brownies! So much so that I must give away any leftovers, or I will be eating them for breakfast.
These are definitely not your usual brownies. They have a hint of cinnamon and a touch of heat from the cayenne pepper. They are slathered with loads of yummy frosting.
At the Mexican Fiesta, while we were all sitting at the dinner table, I told everyone I had to-go containers, so they should decide what they wanted to take home.
“I call the brownies!” immediately, someone yelled out. Enough said. (And it’s okay if you eat leftovers for breakfast. I won’t tell anyone.)
CAYENNE MEXICAN BROWNIES WITH CHOCOLATE KAHLUA FROSTING
EVENT: Mexican Fiesta
SERVES: 10 – 12 people
For the frosting:
4 oz. 71% or 50% semi-sweet or unsweetened baking chocolate, coarsely chopped *
5 1/2 tablespoons unsalted butter, cut into small pieces
1 cup heavy cream
3/4 cup sugar (* if using unsweetened baking chocolate, increase the sugar to 1 cup)
1/4 teaspoon salt
1/4 teaspoon Kahlua
*A NOTE: The flavor will change depending on the type of chocolate you use.
For the brownies:
1/2 cup (or 8 tablespoons) butter
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon cinnamon
9 X 9 inch baking pan
Make the frosting:
1. Place the chocolate and butter in a medium, heat-proof bowl.
2. In a medium sauce pan, combine the sugar, cream and salt. Bring to a simmer while stirring. Do not let the mixture boil!
3. Pour the hot cream mixture over the chocolate-and-butter mixture. Stir until completely blended and smooth.
4. Stir in the Kahlua.
5. Set aside to cool (for 2 – 3 hours).
Make the brownies:
1. Preheat oven to 350 degrees.
2. Grease the 9 X 9 inch baking pan.
3. In a medium bowl, mix together the butter, sugar and vanilla extract until well combined. Beat in the eggs.
4. Combine the flour, cocoa powder, baking powder, salt, cinnamon and cayenne in a bowl. Mix with a whisk.
5. Gradually stir the flour mixture into the egg mixture until well incorporated.
6. Bake for 20-25 minutes until the brownies begin to pull away from the edges of the pan.
7. Cool on a wire rack, completely.
8. These can be stored tightly wrapped, at room temperature.
9. Frost in one piece.
10. Cut into twelve 2 1/2” squares. Serve this size or cut each square in half, for 24 smaller pieces.