These Mexican Brownies are to die for they are so good...they are a perfect combination between spicy and savory and they are fudgy too! Oh and there is something you can do with the left over scraps if you choose to cut them out.
Start by preheating the oven to 350 degrees, than in a sauce pan melt 2 sticks of non-salted butter over medium-low heat. Once your butter has melted, remove from heat and let it sit and cool down a bit.
While your butter is melting, line a 9 x 13 inch pan with parchment paper. Now here is a cool trick that I learned from my friend Sarah, remember that butter wrapper? Well use it to butter the parchment paper, so that way you won't have to bother opening another stick.
*The parchment paper isn't going to lay in the pan very well, but after you pour the brownie batter in it should stay in place.
Once your Butter has melted add in 2 cups of Sugar, 4 large Eggs and 2 Tablespoons of Vanilla. Stir until combined and smooth.
Here is the secret ingrediant... Mexican Cinnamon (Canela) and Caynne Pepper. Shut the Front Door, Caynne Pepper in Brownies! YES and it is absoulty scrumdiddlyumptious, I am surprised that Wonka didn't think of it himself.
So now that you are in on my little secret, go ahead and add 1 teaspoon of Mexican Cinnamon (Canela), 1/4 teaspoon of Caynne Pepper, 1/2 teaspoon of Salt, 1/2 teaspoon of Baking Powder, 2/3 cup of Coco Powder and 1 cup of Flour. Mix it up until nice and smooth.
Pour your Brownie batter into your lined 9 x 13 inch pan. Just make sure that when you are spreading the batter that you make sure the corners are tucked down. Bake for 20 to 25 minutes, you will want the center to be a little fudgy.
Pull the Brownies out with the parchment paper and set it on a cooling rack to cool down.
Now you have a serious choice to make....to use cookie cutters or to cut into squares????? What to do....hmmmm, well regardless on what you have your heart set on they will taste just as good either way.
I chose the cookie cutters....a little message for a little someone;) Add a little Powder Sugar to the top if you want...I think it looks pretty:)
Okay so if you chose the cookie cutters, than you will have all these little pieces left over. I personally hate to see any chocolate wasted, so I decieded to save it.
I just placed the chuncks in a tupperware container, that I placed in the freezer to use for Brownie Sundas!!!
2 sticks of un-salted Butter
2 cups of Sugar
4 large Eggs
2 Tablespoons of Vanilla
2/3 cup of Coco Powder
1 cup of Flour
1 teaspoon of Mexican Cinnamon (Canela)
1/4 teaspoon of Caynne Pepper
1 teaspoon of Salt
1 teaspoon of Baking Powder
Powdered Sugar to Sprinkle on Top if you Fancy it:)