Cinco de Mayo brownies

Cinco de Mayo brownies

mexican-brownies11

Happy Cinco de Mayo! In Puebla, Mexico, Cinco de Mayo (called El Dia de la Batalla de Puebla) commemorates Mexico’s 1862 victory over the French at the Battle of Puebla. To celebrate, my colleague, Marlin, and I will be going to Pittsburgh’s Las Velas for lunch today. A.J. and I also celebrated on Saturday at a Cinco de Mayo fiesta at his cousin’s house.

First, I have to say that I learned a lot from watching Anastasia and Rob host a party. They are so good at parties. One major lesson: bring out the food in rounds. This prevents the awkward announcement, “OK, the food is ready!”

I brought these Mexican brownies to the party. They look like normal brownies, but they’re spiced with some chili powder, cayenne and cinnamon, which gives them just a little heat and complexity.

Here are our ingredients: cocoa powder, sugar, salt,  flour, the aforementioned spices, butter, eggs and vanilla.

mexican brownies

I mixed the flour and the spices and salt together in a bowl.

mexican brownies

Then I combined the butter, cocoa and sugar in a saucepan over high heat, until the butter melted and everything combined. 

mexican brownies

After the mixture was smooth, I turned off the heat and added the eggs and vanilla.

mexican brownies

I poured the cocoa mixture into the flour mixture and combined again.

mexican brownies

I scraped that into a heavily greased baking dish and baked it for about 25 minutes.

mexican brownies

As soon as I brought the brownies out of the oven, I let them cool and then chilled them for about a half an hour in the fridge. Don’t put your Pyrex or glassware directly from the oven to the fridge — this can stress out the glass and it can explode, but you don want to get the brownies down in temperature in the pan. This makes for easier cutting later.

After they had cooled, I just ran a knife around the edges of the dish and turned out the pan on a cutting board, so I could cut it into squares.

mexican brownies

mexican brownies

Cinco de Mayo brownies

Total Time: 40 minutes

Cinco de Mayo brownies

1/2 cup AP flour
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon chiili powder
1/4 teaspoon sea salt
1/2 cup + 2 tablespoons butter
1 1/4 cups sugar
1 cup unsweetened cocoa powder (I used Dutch-processed)
1 teaspoon vanilla extract
2 eggs

Preheat oven to 325F. Heavily grease a baking dish, measuring 8 inches square.

In a large bowl, whisk together flour, cinnamon, cayenne, chili powder and salt.

In a saucepan over high heat, combine butter, sugar and cocoa, stirring constantly until the butter has melted and the mixture is combined.

Turn off the heat and add the vanilla and eggs.

Add the cocoa mixture to the flour mixture and stir until well combined.

Pour into baking dish and bake for 20-25 minutes until an inserted knife comes out clean.

Allow to cool complete and then chill in the refrigerator for at least 30 minutes, until you can turn out the brownies and cut into squares with a sharp knife.

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Comments

  1. I just read that as Advanced Placement flour. I gotcha now! Look good.

    • Jewels Phraner says:

      You know, just trying to be like Rachael Ray with her EVOO. It’s cool to abbrevs nowadays. Or something. :)

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  1. […] (past tense of forgone?) the usual Monday slow cooker dish in celebration of Cinco de Mayo and  brownies. I don’t regret it. But because slow cooking is essential to my health and sanity I […]

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