June 16, 2014
At Home with Friends


Cayenne Mexican Brownies with Chocolate Kahlua Frosting

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.)





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

2 eggs

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.



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