Wow! I'm a huge brownie fan, so I had to try this. I have what I consider to be a perfect recipe, but I'm always willing to try another. Since I don't have a 12x15 baking pan (I have a baking sheet, but I wasn't comfortable using it since I didn't know how much rise I'd get), I cut it to 2/3 so I could use a 9x13 pan. Well, when I did, guess what? It's my brownie recipe, with baking powder added. For those of you who like more fudgy brownies, just leave out the baking powder.
I wanted to try it as written (though scaled down), and while I couldn't get hold of pequins, I did find a jar of Mexican cinnamon. By the way, Mexican cinnamon is also known as Ceylon cinnamon; it's milder than the cinnamon we're used to, without the bite and it's got some fruity notes as well. I also used Hershey's Dark Chocolate cocoa powder, so these are definitely not your grandma's brownies. These are wonderful brownies; since it doesn't have the bite, you are left wondering about that wonderful taste that's reminiscent of the cinnamon you're used to but not quite the same. Then you get just a touch of heat (mostly just a warmth in the back of your throat). And the dark chocolate brings a richness to the entire dish. Give it a try; you'll be glad you did.
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Wow! I'm a huge brownie fan, so I had to try this. I have what I consider to be a perfect...