Mexican Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 36
Ingredients
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 heaping teaspoon ground cinnamon (a little goes a long way - trust me)*
  • 11 ounces chocolate, coarsely chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1-1/2 cups granulated sugar
  • ½ cup firmly packed brown sugar (light or dark is fine)
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ teaspoon fleur de sel, for sprinkling (optional)
Instructions
  1. Preheat the oven to 350 degrees F. Line and/or grease sides and bottom of a 9x13-inch baking pan. In a medium bowl, whisk together the flour, cocoa powder, salt, and cinnamon (and cayenne pepper, if you are using it). Set aside.
  2. Put the chocolate and room temperature butter in a non-stick sauce pot and place over low-heat. Stir often to prevent burning until the chocolate and butter are completely melted and smooth. You can also use a double boiler, if you have one, but I am lazy and usually use this method. Make sure your butter is room temperature before you put it in, though, or it and the chocolate will burn! Turn off the heat and whisk in the sugars. Whisk until completely combined. Don't be afraid if the mixture separates a little bit. Allow to cool for a few minutes.
  3. Whisk in your eggs, one at a time, until completely combined. You can transfer everything to your stand mixer for this, if you want, but if you are like me and hate having to wash even one extra dish, a little elbow grease will do the trick, too. Add in the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey, which is the opposite of what we want (fudgy!).
  4. Add the flour to the chocolate mixture a bit at a time. Using the paddle attachment on your mixer (or by hand, if you're a champion), beat the flour mixture into the chocolate until just a bit of the flour mixture is visible. Finish by hand if you need to - do NOT overbeat!
  5. Pour the batter into the prepared pan and smooth the top with a greased spatula. Sprinkle some fleur de sel, if you like. Bake in the center of the oven for 30-40 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
  6. Take the brownies out and place on a baking rack while still in the pan (if you don't have a baking rack, don't worry about it, I just like to use one so the air circulates under the brownies and they cool faster). Allow the brownies to cool completely, then cut them into squares and serve. These keep well in an airtight container at room temperature for up to 5 days (and, to be honest, I think that they are even better the next day).
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/01/19/mexican-brownies/