Guys… I have something very exciting to share. I actually think this is one of the best brownie recipes I’ve ever baked. It’s a big call, I know. But this one is good, oh so good! It’s chocolatey (but it doesn’t even need melted chocolate!), sweet (but perfectly balanced with spice!), cakey (but still chewy!)… mmmmm, I am very pleased.
Now, if you’re particularly into gooey brownies, then you might want to look elsewhere. This is not the sloppy kind of brownie. It’s also not one of those brownies with a tough crust and a sticky chewy interior. So, yes, it is a bit of a cakey brownie, but the flavour… oh the flavour! So delicious! It’s a wee bit chewy, but if you are passionately in favour of gooey or really chewy brownies, then I’d encourage you to try adding these spices into your favourite brownie recipe and see how you go. I bet you’ll be pleased too.
So, the spices. Cinnamon and cayenne pepper. I confess, I was a bit nervous when I added the cayenne pepper into the mix. I was worried that it’d ruin the entire batch, but it didn’t. It enhanced the flavour so much! It really helps to balance the sweetness of the brownie. If you don’t have a high tolerance for spicy food, maybe lower the amount of cayenne pepper to a 1/4 teaspoon, as this does have a bit of a kick. Then there’s the cinnamon, oh the cinnamon! I love anything with cinnamon (seriously, I’ve even taken to adding cinnamon into to my bolognese sauces). You just can’t go wrong with cinnamon, it is just the best. So, naturally, brownie + cinnamon = winner.
Not only is the flavour of this brownie amazing, it is also a very easy recipe to make! Not a double-boiler in sight! And, you’ve got to love a recipe that requires ingredients that you’d normally have in your pantry anyway. It is, of course, not the healthiest of recipes… but I believe a little indulgence now and again isn’t so bad. A quote I quite like is “Everything in moderation, including moderation.” Nonetheless, I’m going to try making some healthier recipes in the near future, so watch out for those!
So, to give credit where it’s due, this recipe is adapted from one by Aaron Sanchez, whoever that is. Feel free to add nuts or chocolate chips into the mix.
Spiced Mexican Brownie
- 225g butter, melted and cooled
- 400g white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 80g cocoa
- 125g flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat oven to 180°C, fan-bake. Line a 23cm square baking tray with baking paper.
- In a large bowl, mix together melted butter, sugar, vanilla extract and eggs.
- Sift in dry ingredients and mix until just combined.
- Pour batter into tray and bake for 20-25 minutes, or until the centre is not wobbly, but a skewer inserted into the centre still comes out with a bit of fudgy batter.
- Allow to cool in tray before cutting into squares.