For Cinco de Mayo I didn’t want to go the traditional route and make another salsa or dip so I thought I’d try a dessert with a Mexican twist. I found a recipe for spicy brownies on Pinterest and made a few changes. They turned out great, but make sure to warn people that they’re spicy before they bite into them.
8 ounces Bittersweet Chocolate
1 stick of Unsalted Butter
1 cup Granulated Sugar
3/4 cup Dark Brown Sugar
1 1/4 cup All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder
2 tsp Cayenne Powder
1 tsp Cinnamon
1/2 teaspoon Baking Powder
Preheat oven to 350.
Break chocolate into pieces (they don’t need to be small pieces, I just split each square in half) and cut butter into slices. Melt in saucepan over medium heat. Once thoroughly melted, combine sugars and add to melted chocolate mixture.
In mixing bowl, combine flour, cocoa powder, cayenne powder (the original recipe called for 3/4-1 tsp of cayenne… I did 2ish… maybe 3…), cinnamon (my own addition), and baking powder.
One at a time, whisk eggs into chocolate mixture. Combine with dry ingredients and mix well.
Pour into an 8×8 baking pan lined with foil and sprayed with cooking spray.
Bake at 350 for 35 minutes.