Friday, April 26, 2013

Mexican Brownies

It's almost May and that means it's almost Cinco de Mayo. So I'm a little early, but I think these brownies would be a perfect dessert option for any party you're headed to.  A slightly nutty flavor, almost coffee-like, these brownies are slightly fudgey, mostly cakey, and don't need any sort of frosting, glaze or extras on top.  Toasting the sesame seeds was a challenge (yeah, I burned them the first time around), but made all the difference in the flavor, turning these brownies from regular chocolate into something special.  Because a fiesta like Cinco de Mayo deserves something special.

I've used it before, but I've still got a lot more brownies to get through from the March 2012 Food Network Magazine 50 Brownies booklet.  These brownies are really quick and lovely.  Melted chocolate, toasted sesame seeds, chile powder and cinnamon make these what they are.  Which is delicious, awesome and something unexpected.  They look so unassuming, but everyone who takes a bite will be pleasantly pleased and this unique combo of chocolate, heat and spice.  Plus they're quick to make.  Enjoy with milk.  Or Kaluha.  Either is fine.

Mexican Brownies


2 cups semi-sweet chocolate chips
1/2 cup butter
3/4 cup brown sugar
3/4 cup sugar
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 Tablespoon sesame seeds, toasted
1/2 teaspoon chili powder
1/4 teaspoon cinnamon

In a large saucepan, melt chocolate chips and butter, stirring often.

Remove from heat and whisk in sugars.  Cool slightly, then add eggs one at a time, whisking constantly to temper.  Add vanilla and combine.

In a medium bowl, whisk together flour, salt, sesame seeds, chili powder and cinnamon.

Add flour mixture to chocolate mixture and stir to combine.

Turn batter into a greased 9 x 13 inch pan.  Smooth to an even layer.

Bake at 325 degrees F for 45 minutes.

Remove from oven and allow to cool completely before cutting into bars.

Makes 24 brownies.

Happy Baking,
The Cookie Princess

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