Saturday, January 9, 2010

Mexican Hot Chocolate Brownies a la MB

Here's the modified recipe (the original recipe called for pure chili powder, which just sounds awful -- so I added extra cinnamon, cloves, and sweet cocoa powder), adapted from Hip Kosher.

Hee. An Aztec-drink inspired variation on an American classic, taken from a yuppified Jewish cookbook promoting "California Cuisine" and adapted to suit my New England Franco-Lithuanian needs. Sometimes I do love America. Anyway -- the brownies.

chocolate (let me put in a plug here for Ghirardelli Sweet Ground Chocolate and Cocoa -- it adds a depth of flavor that Baker's Chocolate and Hershey's Baking Cocoa can't match)

2/3 cup all purpose flour

1 tsp. ground cinnamon (and maybe a few extra pinches if you like cinnamon, which I do)

1/4 tsp. salt

1 cup sugar

several pinches of powdered cloves (to taste)

6 tablespoons of butter

2 large eggs

1 tsp. vanilla extract

1/2 cup water (you don't have to use it all, but you shouldn't use more)

Combine all the dry ingredients in a bowl. Melt the six tablespoons of butter in a different bowl. Add the butter to the dry mix. Then add the two eggs and the vanilla extract. Mix until all is mixed up well. This should take about three minutes. The cookbook says to use an electric mixer but I like to mix by hand because it's easier to tell if the mixture is too dry and sticky to bake properly. If your mixture is dry, add the water slowly until the batter becomes easier to stir. Err on the side of being slightly too watery if you have to -- you can always add extra cooking time to evaporate the water and you don't want the brownies to burn.

No comments:

Post a Comment