Twelve Days of Brownies & Breads - On the First Day...
This year I decided to do a combination of sweet and savory, so it’s brownies and breads. The brownies are all sweet (obviously), and the breads are sweet and savory. Get ready for the ride, here we go!
I was in the mood for something a little spicy and found these Mexican Brownies. The recipe was easy, the brownies were yummy (yes, were!) But remember, brownies are always better a little under done, at least I think so.
AARON SANCHEZ'S MEXICAN BROWNIES
Recipe courtesy Aaron Sanchez for Food Network Magazine
• 2 sticks unsalted butter, plus more for greasing
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup good-quality unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 teaspoon ground Mexican cinnamon (canela)
• 1/4 teaspoon pequen chili powder or cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.