Mexican Chocolate Brownies

Step by Step Instructions

Mexican Chocolate Brownies

Step 1. Line a 9″ square pan with parchment paper allowing overhang as shown. Spray the paper and the sides of the pan with a non-stick baking release. Set aside. Step 2. Combine the butter and the chocolate in a bowl. Step 3. Melt the butter and chocolate at half power in the microwave for about 3 minutes depending upon the microwave. Stir to combine. Step 4. Place the flour, cocoa powder, cinnamon and cayenne in a strainer.

Step 5. Sift the dry ingredients into a bowl on onto a piece of waxed paper. Step 6. Cocoa has a tendency to cake up as show. Push those through the strainer with the back of a spoon onto the dry ingredients. Step 7. Combine the chocolate/butter granulated sugar, vanilla and eggs in the bowl of a mixer. Step 8. Mix on medium until everything is combined.

Step 9. Add the flour to the chocolate mixture in the mixing bowl. Step 10. Beat on low to mix in the flour and then on medium high to incorporate everything The brownie batter will be very thick. Step 11. Spoon the batter into the pan and level it. Bake as directed. Test for doneness using a toothpick inserted in the middle of the chocolatey Mexican brownies. A few moist crumbs should stick to the toothpick. Step 12. Cool the brownies before glazing with the ganache.

Hot Honey Ganache

Step 13. Place the cream, butter, honey and cayenne pepper in a small saucepan. Heat until steaming but do not let it boil. Step 14. Remove the pan from the heat and add the chocolate. Submerge it under the cream and let it sit for about 5 minutes. Step 15. Stir gently with a spoon until smooth and everything is completely combined. Do not use a whisk as air bubbles can form which will ruin the look of the ganache on the brownies. Step 16. Remove the brownies from the pan and the parchment paper. Turn it bottom side up on a cooling rack over wax paper or parchment paper. Pour the ganache into the center of the brownies and smooth out with an offset spatula to cover. Let the ganache set up for a couple of hours before cutting. It will become firm. If you’re in a hurry, place it in the fridge for 30 or 40 minutes. Bring it to room temperature. It may not be as shiny when removed but it will be just as good. Cut it 4 across and 4 down with a serrated knife dipped in hot water and dried off quickly for the cleanest cuts. Repeat for each cut.