Mexican Hot Chocolate Brownies

I halved this recipe to make it a 9x9 pan. I really liked this version of a brownie. Kalvin, however, thought it was a bit spicy so next time I think I'll put half as much cayenne. But personally I think it gave a good depth to the brownie. The sweetness was balanced out by the spice, then you couldn't tell that it was spicy until the after taste. With a scoop of vanilla ice cream this would be perfect! I am really curious to see if others would prefer a regular brownie or this one.

ps- I stored the brownies overnight in the fridge. The next day Kalvin and I had another piece and the cayenne had calmed down a lot. Kalvin declared them very good after the cayenne calmed down.

Mexican Hot Chocolate Brownies

                                                                           

Sweet Pea's Kitchen

 

For the Brownies:

1 1/4 cup cake flour - I used AP flour but took out 1 TBS (for half the recipe)

1/2 teaspoon salt

3/4 teaspoon baking powder

1/2 – 3/4 teaspoon ground cayenne

1 teaspoon ground cinnamon

6 oz unsweetened chocolate

12 tablespoons butter, cubed

2 1/4 cups sugar

4 eggs

1 tablespoon vanilla

For the Ganache:

1. 6 oz semisweet chocolate, chopped
2. 1/3 cup whole milk - I only had fat free and it worked fine

Directions:

1. Preheat oven to 325 F. Butter the bottom and sides of a 13×9 inch metal baking pan. Put a long piece of parchment paper (or tinfoil) in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a medium bowl, whisk together cake flour, salt, baking powder, cayenne, and cinnamon; Set aside.
3. Place chocolate and butter in a 2 cup glass measuring cup. Microwave for 1 minute and stir. Continue to microwave in 30 second increments until chocolate has completely melted. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add sugar and mix on medium-high until combined. Reduce mixer to low speed and add 1 egg at a time and mix completely. Add vanilla and mix until combined. Stir in flour mixture until just combined.
4. Spread batter into prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool on a wire rack for 15 minutes.
5. While brownies are cooling, heat semisweet chocolate and milk in the microwave for 30 seconds then stir. Continue to microwave in 15 second increments until smooth. Pour over brownies. Let  chocolate gancahe set up completely before cutting.

Note:

1. Once the brownies are completely cool, you can place the pan in the refrigerator to help the chocolate ganache set up.
2. Depending on your tolerance for “a kick,” consider reducing the red pepper to 1/2 teaspoon

Whisking the flour and other dry ingredients

The ganache. After this I put it in the fridge to set it.