Coffee Cayenne Brownies - May, 2019.
Long ago in Mexico, chocolate was combined with hot peppers. The Aztecs drank it for power!
This brownie will wake you up and keep you focused. Perfect for students taking exams.
I usually frost these with something sweet like a basic chocolate-caramel icing to balance the peppery punch!
- 12 tablespoons (1½ sticks) unsalted butter
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons instant coffee granules mixed with 1½ teaspoons hot water
- ¾ cup unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ⅓ cup milk chocolate chips
- Preheat the oven to 350 degrees F.
- Grease a 9” square baking pan with butter or cooking spray.
- Dust with flour and tap out excess
- Heat the butter in a small heavy-bottom saucepan over low heat. Stir occasionally.
- When almost melted, take the pan off the heat and set aside to cool.
- Mix the coffee and water. Add the vanilla.
- Sift the cocoa into a large mixing bowl.
- Add the sugar and melted butter. Mix until well blended.
- Add the eggs and mix until the all is smooth and shiny.
- Stir in the coffee/vanilla mixture.
- Measure the flour, salt, cayenne and sift directly into the cocoa batter.
- Stir just until combined. Fold in the chocolate chips.
- Spread the batter evenly in the baking pan.
- Bake 30-35 minutes until a toothpick comes out clean or with only crumbs on it.
- Cool in the pan for at least 1 hour.
- Put icing on before serving.
- 12-16 portions depending how big you cut the squares.
Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.
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