Mexican Chocolate Brownies

Yield:  16
Preheat oven:  325° F.

8 oz. semi-sweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 sticks butter, unsalted
3/4 cup brown sugar
3/4 cup sugar
4 eggs
2 tsp. vanilla extract
1/4 tsp. almond extract
2 cups all-purpose flour
1/2 heaping tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cayenne pepper

Whipped Cream
3/4 cup heavy cream
1 Tbsp. sugar
1/4 to 1/2 tsp. cayenne (depending on your taste…start with 1/4 tsp….)

Optional Additions
Salted Caramel Sauce (I found some at Trader Joe’s that is wonderful.)
Vanilla Ice Cream
Sliced almonds
Shaved Chocolate

Preheat oven to 325° F.  Line a baking dish with foil, allowing for extra foil to hang over two of the sides.  Spray the foil with non-stick cooking spray.

In a medium saucepan, over medium heat, melt the butter and the chopped chocolates.  Stir frequently until the mixture is smooth.  Remove from the heat and whisk in the brown sugar and the granulated sugar until the mixture is lump-free and smooth.

Whisk in the egg, vanilla and almond extract until combined.  Add the flour in increments and mix after each addition, until combined.  Then mix in the cinnamon, salt and cayenne.  Stir the batter until it is smooth.

Pour the mixture into the prepared baking pan and bake for 35 to 40 minutes until the tester has moist crumbs when removed.

Transfer to a wire rack to cool.

Using a mixer, prepare the whipped cream by beating the heavy cream and sugar until soft peaks form.  Add the cayenne pepper and stir until just combined.

Using the overhanging foil, left the brownies from the baking dish.  Cut into squares.

Serve topped with ice cream, spiced whipped cream, some salted caramel and topped with sliced almonds and/or chocolate shavings.

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