Mexican Brownies

I found this recipe in the latest issue of the new Food Network Magazine. I picked up a copy when John and I were getting a few things for the house at Lowe's last week and fell in love with this magazine. It is full of recipes that all look amazing..these Mexican Brownies included.

At first when my sister and I were making these I thought about using less cayenne pepper than the recipe suggested but she told me to go with what it said. I am glad I did because these are not "spicy" nor can you even really taste the cayenne. It balances out the cinnamon and gives these brownies the Mexican chocolate flavor.

I also think the brownie recipe itself is so good and if you were wanting a classic brownie then leave out the cinnamon and cayenne. I promise, you'll love them!

Mexican Brownies

adapted from Aaron Sanchez in Food Network Magazine (October 2009)

2 sticks unsalted butter, plus more for greasing

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

2/3 cup good-quality unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

Preheat the oven to 350 degrees. Grease 9-by-13-inch baking dish with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon.

Combine the cocoa, flour, cinnamon, cayenne pepper, salt and baking soda in a medium bowl and whisk to combine. Add the flour mixture to the egg and butter mixture and mix until smooth. Spread the batter in the prepared pan and bake 20-25 minutes. Cool in the pan, cut into squares and serve.