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Cinnamon Chili Chocolate Brownies!

I wanted to bake a festive treat for Cinco de Mayo, and I found an amazing recipe from Whole Foods (recipe HERE).  The perfect amount of sweet and spicy in a dessert!  They were fabulous!  Follow the directions below and enjoy!

2 1/2 ounces unsweetened chocolate, roughly chopped

1/2 cup (1 stick) unsalted butter, plus more for the baking dish

2/3 cup all-purpose flour

1 teaspoon ancho chile powder* or 1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

Preheat oven to 350

Line an 8-inch square baking pan with enough foil so that the foil extends a few inches over 2 sides of the pan (this will make it easy to lift the brownies out after baking)

Spray the foil

Put chocolate and butter in a medium saucepan over low heat

Butter and Chocolate Melting

Cook, stirring frequently, until butter and almost all of the chocolate has melted (about 4 minutes)

Turn off the heat and let the mixture cool for a few minutes (any remaining chunks of chocolate should melt)

In a small bowl, whisk together flour, chile powder, cinnamon, baking powder and salt

Pour the chocolate mixture into a medium bowl and stir in sugar, eggs and vanilla

Brownie Mixture

Add flour mixture and stir just until smooth

Pour into the prepared pan

Brownie Batter!

Bake about 30 to 35 minutes, or until when a toothpick inserted into the center of the brownies comes out clean

Cool the brownies in the pan for 10 minutes and then use the foil on the sides to lift the brownies out and place on a rack to cool completely

Baked Brownies

Peel off the foil and cut the brownies into 16 squares

Serve and enjoy!!

Brownies and Red Wine

As always…stay hungry!

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