Photo: Aaron Sanchez's Mexican Brownies Recipe
Ingredients
- 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 pequin chili powder or cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
Directions
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.
Photograph by Kate Sears
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By nightingale7
on May 06, 2013
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buy a high quality baking cocoa and these are some of the best brownies I have ever had!
By julieGgirl
SoCal
on May 05, 2013
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Awesome awesome, I used almond flour and splenda 1/2 cup Apple sauce, along with the rest of Aaron's recipe and it turned out great..oh yes, some sprinkles of chocolate chips and walnuts on top. Fast, easy, one pan recipe ! Very most!
By SaffronSun
on May 05, 2013
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Soft & gooey with a perfect very thin top crust. I added several handfuls of chocolate chips & baked for 21 minutes at 350 F. (Don't worry about toothpick stuff...just rely on time if you want to get a good consistency, as long as your oven isn't way off...it will firm up enough when it cools, but over baking will ruin it. So much better consistency than the boxed ones I did the same day! I used the 9 x 13 pan, buttering the bottom, but didn't use parchment paper, and I was able to get them all out in tact just fine. Liked the flavor. :
I like one brownie recipe a little more...& that is using a Duncan Hines mix with 3 eggs, 1/2 c. oil, 1/4 c. coffee or water, 2 T. instant coffee powder, 1-2 tsp. cardamom powder (optional, couple handfuls chocolate chips poked in, sprinkled on top with cardamom, cinnamon, & ground coriander. Baked in a 9 x 9 (important for consistency.
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