Mexican Brownies (8 August 2014)

140 g unsalted butter, cut into 1-inch pieces
250 g sugar
90 g natural unsweetened cocoa powder
1 teaspoon cinnamon
1/4 tsp cayenne pepper
1 tsp vanilla extract
2 large eggs
40 g unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 160 C. Line 8*8*2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with butter.

In a bowl mix sugar, coco powder, salt, cayenne pepper and cinnamon.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add the dry ingredients from the bowl and vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot).

Add eggs to hot mixture one at the time, beating vigorously to blen after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crubs attached), about 25 minutes. Cool in pan or rack.

Using foil overhang, lift brownies from pan. Cut into four strips. Cut each strip crosswise into four brownies.

Enjoy this amayzing combination of cacao and spicy touch of cayenne pepper. I just warn you it is so addicting ;)!

Source: Kasia Smith