Description
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.
Ingredients
- 1 ½ cups unsalted butter
- 3 cups white sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons ground Mexican cinnamon (canela)
- ½ teaspoon ground pequin chile pepper
- ¾ teaspoon kosher salt
- ¾ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 12×15-inch baking pan with parchment paper
- leaving about 3 inches of paper overhanging 2 sides to use as handles.
- Place the butter in a microwave-safe bowl
- and cook on Medium until the butter is about half melted
- about 1 minute. Mash the butter with sugar until well combined
- and stir in eggs one at a time
- incorporating each one before adding the next. Mix in vanilla extract.
- Sift the cocoa
- flour
- cinnamon
- pequin pepper
- salt
- and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture
- stirring to blend well
- and pour the batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs
- 20 to 25 minutes. Let cool in the pan
- and use parchment paper handles to remove the brownies for slicing.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 30