mexican brownies

Ingredients

• Servings: 30
• 1 1/2 cups unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons ground mexican cinnamon (canela)
• 1/2 teaspoon ground pequin chile pepper
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
• place the butter in a microwave-safe bowl, and cook on medium until the butter is about half melted, about 1 minute. mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. mix in vanilla extract.
• sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. sprinkle in any salt caught in the sifter. mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. let cool in the pan, and use parchment paper handles to remove the brownies for slicing.