This Mexican chocolate brownie recipe comes with a kick. Be ready!
It's been a couple of year since my first trip to Mexico. Back then I didn't know what's the difference between types of chocolate.
Everything was chocolate to me. It took me a trip half way around the world to discover that not all chocolate is the same. Hello cinnamon chocolate. Nice to meet you!
Mexican chocolate has a grainy texture and it's not usually eaten as a regular chocolate bar, but mostly used in hot Mexican chocolate. It's usually made from cocoa, vanilla, vegetable fat, and a pinch or two of cinnamon is added for flavor.
With Cinco de Mayo here, my mind goes back to our trips to Mexico. I love that travel provides so much inspiration for cooking when I get back home. It's such a great way to reconnect with the fun memories we had on our trip!
I wanted to recreate a rich chocolate cinnamon cake we ate one afternoon at a local coffee shop, but in the end I decided to make fudgy cinnamon brownies with a kick from the pinch of cayenne pepper added to the batter. Then I topped the whole thing with a thin layer of cinnamon buttercream.
To make these brownies is as simple as any other one brownie recipe. Start by melting the chocolate (that's always a good sign a recipe it's a keeper) with the butter, then stir in the sugar (brown sugar to enhance the cinnamon flavor), eggs and a little bit of flour.
Bake, cool, frost and enjoy!
The brownies are so rich you'll satisfy your sweet tooth in one small piece (believe me, and I have a big sweet tooth). The spicy kick you'll get from the cayenne pepper is just enough to cuth the richness and make these brownies on another level of yum!
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