Potluck Series: Mexican Brownies
I love me a themed potluck, so when the Sac Foodies decided to go south of the boarder for our 3rd annual anniversary I was very excited to browse online recipes. In my search I stumbled across several recipes for Mexican Brownies and had to try it. These are very easy to make, with a flavor profile reminiscent of Mexican Hot Chocolate.
Mexican brownies are great paired with Dulce de Leche ice cream; the cool, sweet ice cream is a nice complement to the spice in the brownies.
Most of this recipe is mostly taken from All Recipes, and I simply added the chipotle chili powder and cinnamon for the Mexican flavors.
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 teaspoon ground chipotle chili pepper
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease and flour an 8 inch square pan. In a large saucepan, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, baking powder, ground chipotle chili powder and cinnamon. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
Sac Foodies note: be careful with the chipotle powder, a little goes a long way. I actually added more chili powder to the brownies than they called for, and when I make this recipe again (which I will!) I’ll stick to the measurements. Luckily the Sac Foodies liked the heat!