Mexican Hot Chocolate Brownies

I was hesitant to try this recipe - spicy chocolate? Sure, anything chocolate can't be BAD, but I'm not big on spicy. I don't like the aftertaste it leaves in my mouth that ruins the taste of other foods. However, I've seen many recipes for cayenne brownies or cayenne cookies so I figured I'd try it out. If I gave bacon cookies a shot, I might as well try this too! They were awesome! So fudgy with a nice kick at the end. I had tasted the batter for the spicyness after adding the minimum amount of cayenne (1/2 tsp) and it didn't taste much different than regular brownie batter, so I went ahead and added the extra 1/4 tsp. Honestly, I could've added a little more (that is, if you like spice)....and that's a lot coming from me!


Adapted from: www. jasonandshawnda.com/foodiebride

INGREDIENTS
For the brownies
1 1/4 cup cake flour
1/2 tsp salt
3/4 tsp baking powder
1/2 – 3/4 tsp ground cayenne
1 tsp ground cinnamon
6 oz unsweetened chocolate
12 Tbsp butter, cubed
2 1/4 cups sugar
4 eggs
1 Tbsp vanilla

GANACHE
6 oz semisweet chocolate
1/3 cup whole milk

DIRECTIONS

Preheat oven to 325. Grease the bottom and sides of a 13×9 pan. Whisk cake flour, salt, baking powder, cayenne, and cinnamon in a medium bowl. Set aside. Place chocolate and butter in a bowl. Microwave for 1 minute and in 30 second increments, stirring in between until chocolate has completely melted. Pour into the bowl of your stand mixer. Add sugar and mix on med-high until combined. Turn mixer to low and add 1 egg at a time and mix completely. Add vanilla. Pour batter into prepared pan and bake for ~30 minutes, until a skewer inserted in the center comes out with a few moist crumbs attached. Let cool ~15 minutes. Heat semisweet chocolate and milk in the microwave for 30 seconds and then in 15 second increments, stirring in between until chocolate has completely melted. Pour over brownies. Let cool completely before cutting.