Monday, March 15, 2010
The husband had a not so great week at work recently, so I decided to make him a sweet treat, but I didn't want to bake just any ordinary dessert.
Enter these Aztec brownies. Using a standard one-bowl brownie recipe from Bakers Chocolate, I enhanced the flavor with cayenne powder and cinnamon. Those simple additions took these brownies from ho-hum to a treat with a kick! The spiciness of the cayenne sneaks up on your palate, almost as an afterthought, and then lingers, beckoning you to take another bite, finally building to a hot punch. Even though the husband does not share my love of all things spicy, he agreed that the cayenne was a nice addition here.
These brownies are great with a simple sprinkle of powdered sugar on top, but I'm sure a dollop of whipped cream would be a sweet way to cool the heat.
Source: Adapted from Bakers Chocolate
4 squares unsweetened chocolate
3/4 cup butter
2 cups sugar
1 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup flour
1/2 cup semi-sweet chocolate chips
Pre-heat the oven to 350 degrees.
Line a 13x9" pan with foil, greasing the foil.
Combine the butter and unsweetened chocolate in a microwave-safe bowl and microwave on high for 2 minutes. Stir the mixture to combine, ensuring that the chocolate is completely melted. (I had to nuke mine for another 45 seconds to finish melting the chocolate.)
Stir in the sugar, cayenne, and cinnamon until combined. Add in the vanilla and eggs, mixing in the eggs one at a time. Stir in the flour and chocolate chips, mixing well.
Pour the batter into the foil lined pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs. Be sure not to over bake.