Happy Halloween everyone! Hope you're having a good Monday.
As I mentioned in my last post, I was inspired by all things Mexican on our recent little trip to California, so I've baked some Mexican brownies. They have a hit of cayenne, and are moist and delicious.
Mexican Brownies - makes one 8" square pan (about 9 slices)
1/2 cup unsalted butter
3 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cup sugar
1/2 cup almond meal
2 large eggs, each egg beaten separately
1/2 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Preheat oven to 350f/180c. Butter and flour an 8 inch square pan, knocking out excess flour.
In a saucepan, melt butter and chocolate over low heat, stirring constantly until melted and smooth. Remove pan from heat, and allow to cool for about 15 minutes.
Once cooled, pour melted chocolate into a medium size bowl, add sugar and almond meal and combine. Add beaten eggs, one at a time, and beat well with a wooden spoon until batter is smooth and glossy. Stir in flour, cayenne, cinnamon and salt until just combined. Do not over mix. Spread batter evenly in pan and bake for 23-25 minutes or until a skewer, inserted in centre, comes out with crumbs attached. Cool brownies completely in pan before cutting.
1 cup icing sugar
1/4 cup cocoa
1/2 teaspoon vanilla
3/4 teaspoon cinnamon
2 1/2 tablespoons milk
To make glaze:
Combine all ingredients in a small bowl, and whisk until smooth and glossy. Spoon onto brownies, and enjoy!
Bye for now! Have a spooky night.