Made with chilli and cinnamon, these Mexican Brownies have a bit of a kick. Use your favorite chilli-infused chocolate bar to make this slightly spicy brownie recipe.
Total Time:30 minutes
Yield:24 brownies 1x
1 bar chocolate with chili
2.5 ounces semi-sweet chocolate chips or enough to equal six ounces after the bar of chocolate
4 ounces (1 stick) unsalted butter
1–1/4 cup all-purpose flour
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Powdered sugar and cayenne for dusting
Preheat your oven to 350 and grease a 13×9 baking pan.
In a large pan, melt butter and chocolate over medium low heat stirring frequently.
While you’re waiting this to melt, measure out and combine the remaining ingredients, except for the eggs.
Once the butter and chocolate are melted and smooth, remove from heat. Add the eggs one at a time, beating each egg in completely before adding the next. Stir in remaining ingredients.
Pour the batter into your waiting pan and spread evenly. Bake for 18-20 minutes. If you let them cool completely, they’ll be easier to cut. Add some powdered sugar and a pinch of cayenne to a mesh sieve and dust your brownies before serving. The more cayenne you use, the spicier it will be.
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