Chocolate in ancient Mexico was a gift to the gods. It was a delicacy that only the holy were worthy of. Their use of spices in chocolate dates back to the ancient Mayas and it is still used in many chocolate dishes today. It is a fun burst of spice in your mouth with the rich and bitter chocolate.
My boyfriend and I are off to Mexico next week and we are very much looking forward to the trip! Last time we were there a few months back we stopped in a chocolate store. Of course that was my idea! We started tasting different chocolates and they got progressively more delicious and more detailed in their flavors. I was in heaven! We were going to walk around the main avenue and I wanted to walk and enjoy a dessert so we bought a seriously fudgy brownie. We were supposed to share it (haha), but I am pretty sure I ate most of it. If it involves chocolate I have a very hard time sharing (whoops).
So we are walking, talking, and eating this brownie. I am telling you it was heaven in brownie form. The top layer was this delicate paper thin crispy texture that immediately changed to gooey thick fudgy like consistency with a coating of rich deep chocolate, a hint of sweetness, and then a light kick of warmth from the spices. It was mind blowing and euphoric all at once. The flavors and textures were mesmerizing. I know you are probably thinking it was just a brownie, but no seriously the first thing I want to eat when we arrive in Mexico next week is one of these brownies because literally life changing.
This recipe is a take on that absolutely incredible Mexican Spiced Fudgy Brownie. If you love chocolate you can't go wrong by baking a batch of these!
Yields 16 brownies
Time 40-45 minutes
1 stick unsalted butter
1/2 cup cane sugar
1/4 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2/3 cup dark chocolate - melted and cooled
1 1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon sea salt
Powdered Sugar for garnish
1. Preheat the oven to 350 degrees. Lightly grease an 8x8 baking dish.
2. In a double boiler melt the chocolate chips and butter together. Stir occasionally so as to not burn the chocolate on the bottom and melt everything together. Once melted stir in the vanilla extract. Set this aside while you measure the dry ingredients and it can cool slightly.
3. In a bowl measure out the flour, cocoa powder, sea salt, cayenne, and cinnamon. Gently whisk it together.
4. In a stand mixer with the paddle attachment mix together the melted butter, chocolate, and vanilla extract with the 2 sugars. Then add the 3 eggs and mix for about 1 minute. With the mixer on low add the dry ingredients to the wet ingredients until a soft gooey batter is formed. Pour this brownie batter into the greased 8x8 baking dish.
5. Bake for 23-25 minutes until the center is fully cooked. Once cooked remove from the oven and let it cool in the baking dish for 15 minutes. Then carefully transfer it to the cooling rack to completely cool before cutting it. Once you have cut the individual pieces dust the brownies with powdered sugar.