There’s something sacred about spice mixing, an alchemical process that allows flavors to become something other than themselves—and transform your experience of eating them at the same time. Here, cinnamon coaxes chocolate out of its shell, nutmeg elicits sweetness, and cayenne subtly steals the show.
When topped with whipped cream laced with Cointreau, the alchemy reaches an entirely new level of yesness. And I finished these off with some pomegranate seeds and cacao nibs, because fall and because beauty and because it was just the right thing to do.
I cannot say enough good about these. To quote other people talking about them:
“WHAT IS HAPPENING? These are an orgasm in my mouth.” — Savannah.
“F*#@ you, dude.” — Micah (an expression of glee, I promise).
Big ups to Joy the Baker for the fudge brownie base—and don’t say I didn’t warn you that the Kale & Caramel variation carries a surprise kick of cayenne and other spicy autumnal goodness.
Ready for some sexy spicy brownie love in your mouth? Yah you are.
Mexican Chocolate Brownies
Ingredients
Brownies
- 3 oz. unsweetened chocolate roughly chopped (or use ½ cup semi-sweet chocolate chips)
- 1 stick unsalted butter (8 tablespoons)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp. vanilla extract or ½ tsp. ground vanilla bean
- ½ tsp. sea salt
- ½ tsp. baking powder
- ¾ cup flour
- ¾ tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cayenne or 1/8 tsp. if you’re feeling very spice averse
- 1 cup heavy whipping cream
- 2 Tbsp. Cointreau
- pomegranate seeds & cacao nibs for garnish
Instructions
- Preheat oven to 350°. Butter an 8x8 inch pan, or a 9 inch pie dish, or something approximating this size that can go in the oven.
- Melt chocolate and butter in a rigged double boiler, placing a heat proof bowl over the top of a pot with 1-2 inches of simmering water (the water shouldn’t touch the bowl). Stir as it melts, ‘til it’s nice and smooth. Whisk in the sugar and vanilla, then add the eggs one at a time mixing, until fully incorporated.
- In a separate bowl, mix the flour, salt, baking powder, cinnamon, nutmeg, and cayenne. Gently stir the flour mixture into the chocolate, and fold until completely mixed.
- Pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. If you like ‘em chewy like me, always under- rather than overbake.
- When they come out of the oven, sprinkle lightly with chipotle sea salt (or just extra sea salt if you wish; you could also try smoked sea salt, I haven’t but it would probably be relish).
- While baking, whip the cream with Cointreau and agave until soft peaks form. Place in fridge until ready to serve.
- Mouth orgasm!
