Mexican Brownies

12 Jan

New house, new rules, and new oven.  My first savory project was bagels, but my first dessert project are these Mexican Brownies. They are chocolaty and hints of spice.  If you want more heat amp up the chipotle or add some cayenne.   What I like is that brownies are a classic american, but with the addition of some unique spices and some imagination you can transform some simple to something exotic.  Check it out and see if this works for you.

Mexican Brownies

8 tablespoons unsalted butter
8 ounces dark chocolate 60-80% cocoa
1/4 cup cocoa powder
1 teaspoon powdered coffee/instant espresso
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chipotle powder
3/4 teaspoon cinnamon
1/4 teaspoon cardamon
1/4 teaspoon coriander
3/4 cup sugar
1/4 cup brown sugar
3 eggs
2 teaspoon vanilla


  1. Preheat your oven to 350 degrees F. Start a double boiler on the stove top and add the butter, chocolate, instant coffee, and cocoa powder. This chocolate butter mixture will melt slowly, use a rubber spatula to mix until smooth. Once combined turn off heat and allow the chocolate mixture to cool slightly.
  2. In a mixing bowl combine the flour, baking powder, salt, chipotle powder, cinnamon, cardamom, and coriander. Set aside.
  3. Combine eggs, sugar, and vanilla in another mixing bowl and using an electric hand blender whisk at medium speed  for 4 minutes until the eggs are pale yellow. Then add the cooled chocolate to the pale eggs, beat until incorporated.
  4. Gradually add in the spicy flour mixture to the chocolate base, don’t forget to scrape down the sides of the bowl.  Do not overmix batter.
  5. Butter an 8-inch square baking pan and then fill with the brownie batter.  Bake for 35 minutes or until a toothpick comes out clean.  Cool, slice and serve.

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