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This is a simple recipe, Mexican Brownies is essentially just brownies with a touch of spice added to it. It’s sort of like a sweet heat flavor. I used around 1/2 teaspoon of the ground pepper in it however i find it’s pretty subtle and i’m fairly sensitive to the spicy things. So if i make this next time i would at least double it, and you may go even more if you love your spice, however keep in mind the idea of this dessert is not really to make it “spicy” but add a extra layer to the flavor where you sense a little bit of heat aftertaste.
- 1 cup unsalted butter
- 1.5 cups white sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 2/3 cup good-quality unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pequen chili powder or cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the butter in a microwave, in 30 second burst. Once fully melted, let it cool slightly.
In a mixing bowl, combine sugars, vanilla and orange zest. Add in melted butter. Add in eggs. Mix just until combined.
In a separate bowl, shift together the remaining dry ingredients. cocoa powder, flour, cinnamon, salt, baking powder, pepper.
Combine the dry ingredients with the liquid mixture just until combined. Pour into prepared baking dish and spread evenly.
Bake until a toothpick inserted in the middle comes out fudgy, 15 to 20 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.