Recipe by caroliney_
"I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie."
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1 1/2 cups
1 1/4 cups
unsweetened cocoa powder
1 1/2 cups
1 3/4 teaspoons
ground Mexican cinnamon (canela)
ground pequin chile pepper
These were very moist and good. I loved the flavors of the cinnamon and pepper in this. I didnt have ground pequin powder so I used ground chile de arbol pepper and just a pinch of ground habanero pepper and it worked great. Even my almost 2 year old daughter liked the bowl. The spice is just right in them. Thanks for sharing this unique brownie recipe!
They were O.K I've had much better brownies before. They just didn't taste like the best.
Used a gluten-free mix and added the spices to it. For the water needed in the mix, I used strong coffee. I repeated the coffee flavor by icing them with a mocha frosting also from this website. These were excellent and a big hit at our Hispanic themed dinner; kids and adults loved them equally. Thank you caroliney_ for sharing this recipe!
my boyfriend and daughter loved these (I did too, but my opinion doesn't count in our house). I added a little more cayenne pepper to it and scaled down the recipe to make a batch of 20 instead of 30. Delicious! very reminiscent of my childhood on the border
Unimaginably delicious. I used baking soda (didn't have powder) and regular cinnamon and regular, ground red pepper. The spice is THE PERFECT balance of light enough but pronounced enough to make these taste like the most unique brownie. I added semi-sweet chocolate chips, as well! Easily, my favorite brownie of all time.
I didn't have the mexican cinnamon so used my Penzey's cinnamon. Also used cayenne pepper, it was all I had. These surprised me as we made them for my son's Spanish class. I made them in mini muffin pans and rolled in powdered sugar. I really enjoyed the flavor, a little salty, sweet, and the cinnamon added a nice touch.
These brownies were great, I cut the recipe in half & used an 8x8 pan, they took about 40 minutes to bake. Next time I make them I will use a better brand of cocoa powder & a little bit more chili pepper.
I couldn't find the pequin chili powder, so I used something called Mexican Hot Chili powder by McCormick. I used a lot more than the recipe called for (double at least- then kept shaking it in until I could actually taste a little kick) and more Cinnamon too. I baked it in a mini cupcake pan and topped it with chocolate frosting- I added the chili powder and cinnamon to my regular dark chocolate frosting recipe and squirted a dab on each. BIG HIT at the party I took them to! Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 97
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