So, this definitely isn’t my best attempt at photographing a brownie. I’d like to say sorry to the brownies for not giving them the time or flattering light they deserved. However, despite a forced pre-dawn photo debut, a glance at these chocolaty squares still makes my mouth water.

Although, there might be a chance that’s because I already know what they taste like. And what they taste like is good.

In fact, these were so rich and chocolaty that this sleepy photographer devoured two of them for breakfast before walking out the door with the remainder—of which got quickly eaten at a work party that night.

I planned my first open house party for my new job, and ended up giving it a Mexican food theme. What Mexican had to do with the event mattered little to me. What really mattered here was getting an extra large bowl of guacamole on the table and pairing it with the quesadilla platter of my dreams. I’m pretty sure the office agreed that this was a win for everyone. I think the guests conquered.

But of course, as a cook and food blogger, I wasn’t going to let the entire party pass by solely on catered food. I don’t care how delicious that guacamole was, a touch of F-F-F was a mandatory part of the table spread. Leaving dessert out of the catering menu, it was easy to decide what I’d contribute. But deciding on exactly which sweet item to make wasn’t such an easy task.

Mexican desserts aren’t really in my repertoire and when I reached out on F-F-F’s Facebook page for some help, it became clear this was probably true for many of my fans, too. (Though correct me if I’m wrong. I’d love to hear of your ideas and recipes.) After browsing the internet for ideas, I came back to the idea of brownies, a classic party option, loved by all, that can easily be considered finger food.

Cinnamon and espresso give these brownies their flare, and a touch of cayenne adds a small kick to their fancy, but not too schmancy glaze. Rich, fudgy, and a touch of spicy, peppy personality, it’s hard not to love this homemade option on the party table.

As a note, this is not a healthy brownie. But sometimes good health calls for moderation of indulgence. Especially after the stress of your first month on a new job. For an occasion like that, these will hit the spot, all in good health I assure you. Cheers.

 Click here for recipe...

Mexican Brownies with Espresso Glaze

Ingredients

  • For the Brownies:
  • -1/3 cup cocoa
  • -2 tsp. instant espresso powder
  • -1/2 cup and 2 Tbsp boiling water
  • -2 oz. unsweetened chocolate, chopped
  • -5 Tbsp. butter, melted
  • -1/2 cup safflower or vegetable oil
  • -2 eggs and 2 egg yolks
  • -2 tsp. vanilla
  • -1 cup granulated sugar
  • -1 cup brown sugar
  • -1 tsp. cinnamon
  • -Scant tsp. salt
  • -1 3/4 cup flour
  • -1/8 tsp. baking powder
  • -8 oz chopped bittersweet chocolate or chocolate chips, 2 oz. set aside
  • -3/4 cup walnuts, chopped
  • For the Espresso Glaze:
  • -6 Tbsp. Butter
  • -1/3 cup buttermilk
  • -1/4 cup cocoa
  • -1 Tbsp espresso powder
  • -1/2. tsp cinnamon
  • -1/4 tsp. cayenne
  • -16 oz. powdered sugar
  • -1 tsp. vanilla extract

Instructions

  1. For the Brownies:
  2. In large mixing bowl, combine cocoa and espresso powder. Add unsweetened chocolate. Pour boiling water over top. Whisk until chocolate is melted.
  3. Stir in butter and oil. Whisk in eggs and 2 yolks, and then add vanilla, sugars, cinnamon and salt.
  4. Fold in the flour and baking powder, and mix until just nearly combined. Add 6 oz. of bittersweet chips/chunks and walnuts, and gently stir until flour and chips are mixed in.
  5. Lightly butter 9x13" pan. Spread batter evenly across pan. Top with remaining 2 oz. of bittersweet chocolate.
  6. Bake 23-25 minutes, or until toothpick comes out clean. Do not over bake! Prepare glaze while baking.
  7. For the Espresso Glaze:
  8. Combine butter, buttermilk, cocoa, espresso, cinnamon and cayenne in a pan and bring to a boil. Remove from heat and add powdered sugar and vanilla. Whisk until smooth.
  9. Once brownies are out of the oven, immediately pour glaze on top. Cool at room temp. Cut and enjoy.
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0 Responses to Mexican Brownies with Espresso Glaze

  1. reichann says:

    I have a weak spot for anything sweet, especially brownies and cupcakes. I would love to try this one, thanks for sharing the recipe! :)

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