Cinco de Mayo is right around the corner, and with the sunshine finally emerging, everything could use a little spicing up. Why not give your baked goods a kick? Next time you're craving some brownies, skip the predictable box mix and try these home-made, subtly-spicy brownies instead. The secret lies in the chili powder: though the combination of chocolate and chili is common in Mexican dishes, it's rarely attempted up north. So next time you're in the mood for baking, add a little excitement to your routine with these zesty treats. Enjoy them after a barbeque with friends, or as an energizing boost with your morning coffee.
Ingredients
1 stick unsalted butter, chopped
¾ cup sugar
1 ¾ cups semisweet chocolate chips
2 large eggs
2 tsp. vanilla extract
1 cup flour
1/4 tsp. baking soda
1/4 tsp salt
1 tbsp. chili powder
1 tbsp. ground cinnamon
Directions
1. Preheat oven to 350 degrees. Grease 13 inch by nine inch baking dish.
2. Mix the butter, sugar, and chocolate chips together in a medium-sized, microwave-safe bowl and microwave for one minute or until soft. Stir the mixture until smooth. Stir in the eggs and vanilla.
3. Combine flour, baking soda, salt, chili powder, and cinnamon in a large mixing bowl.
4. Add the chocolate mixture and mix by hand until smooth.
5. Pour the mixture into a greased baking dish and bake for 20 minutes. After 20 minutes insert toothpick and bake for a few minutes longer if toothpick does not come out dry.
6. Optional topping: mix 1/4 cup powdered sugar and 1 teaspoon chili powder and sprinkle over brownies prior to cutting into squares. Enjoy!
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