Halt! No need to look any farther.
This Mexican Chocolate Brownie recipe will hold your attention bite after bite!
It is a winner.
As I reviewed the recipe I kept asking myself why it was called Mexican Chocolate Brownies...well, it had to be the addition of cayenne pepper which gives your palate a little bit of a tickle.....in a good way.
I came across the recipe when I was looking through Nichole's blog, Cookaholic Wife. In fact, it practically leaped off the page and onto the desk! I couldn't stop going back to it.... I did, however, keep scrolling....I looked at Nichole's Famous Crab Dip, an original recipe, and one that is very popular. Since I am in Oregon on vacation and there is crab all around me, it will be coming to you soon! I also pinned the Twice Baked Bourbon Sweet Potatoes with a Pecan Streusel for a later time. I love sweet potatoes and these look really tasty...maybe they will be perfect for dinner and dessert all in one!
Mexican Chocolate Brownies
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
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
3/4 cup heavy cream
1 Tbsp. sugar
1/4 to 1/2 tsp. cayenne (depending on your taste...start with 1/4 tsp....)
Salted Caramel Sauce (I found some at Trader Joe's that is wonderful.)
Vanilla Ice Cream
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.
It is July and time for The Secret Recipe Club reveal day! I found my recipe immediately...I did not stop. I passed go and went directly to the kitchen! There was no question in my mind about what I was going to be making.
Nichole, the Cookaholic Wife, loves to be in the kitchen cooking and baking. She says that she grew up eating food that was overcooked and underseasoned and swears that her mom can burn water. That would be motivation to learn to cook and to cook well. I would say that Nichole is well on her way. She cooks daily and with variety. Her retirement goal is to be a beachbum....but I am certain she won't go hungry. I would bet she could cook well over a campfire, too! It was a pleasure to be assigned Nichole's blog this month! Thank you for sharing your cooking adventure with us.