Desserts
Mexican Brownies
If you have a weakness for brownies, these fudgy, truffle-like morsels, with a hint of cinnamon and cayenne pepper, will have you going back for seconds. But a word to the wise — a brownie’s worst enemy is over baking, which makes them dry, so be diligent about testing them.
Ingredients
WHISK:
MELT:
MELT:
Test Kitchen Tip
The heat from the cayenne pepper in these brownies is very subtle, but if you’re sensitive to it, leave it out.
Instructions
Preheat oven to 350°. Coat a 9-inch square baking pan with nonstick spray.
Whisk together flour, cocoa, cinnamon, salt, baking powder, and cayenne.
Melt chocolate and butter with granulated sugar, brown sugar, and espresso powder in a saucepan over low heat.
Off heat, stir in eggs and vanilla. Stir in flour mixture just until incorporated. Transfer batter to prepared pan.
Bake brownies until a toothpick inserted into center comes out with a few moist crumbs, 25 minutes. Transfer brownies to a rack and let cool completely. Cut brownies into 16 squares.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 247
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 50mg 16%
Sodium 106mg 4%
Carbs 31g 10%
Fiber 1g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.