Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Mexican Spiced Brownies! Olé! If you’re as crazy about adding a “kick” to your palate, look no further. (And if you’re not, the recipe can be modified.) The wild ride adrenaline rush you get from chili peppers can be addictive. I like the fact that your immune system can get a boost. The color of red chili peppers signals its high content of beta-carotene or pro-vitamin A. Combine the chili with dark chocolate and there you have it…..permission to eat brownies!
MEXICAN SPICED BROWNIES
Ingredients:

1/2 cup flour

1/3 cup cocoa powder

1/3 cup butter, melted

1 cup granulated sugar

2 eggs

1 teaspoon Mexican vanilla extract

1/2 teaspoon crushed red pepper flakes (or a smidgen of cayenne pepper)

1/8 teaspoon cinnamon powder
Preheat oven to 350°. Melt the butter and add to the sugar. Stir until blended. Add the eggs, vanilla, red pepper flakes, and cinnamon powder to the sugar mixture. Mix well. Slowly add the flour and cocoa powder. Stir until smooth. Pour into a greased 9 x 9 pan. Bake for 20-25 minutes until toothpick comes out clean. Remove from oven and cool slightly.
***For regular brownies, omit crushed red pepper flakes, cayenne pepper, and cinnamon. 
Chocolate Icing:

1 1/2 cups powdered sugar

1 heaping tablespoon cocoa powder

2 tablespoons butter, softened 

1 teaspoon Mexican vanilla extract

2 tablespoons warm milk
Gently mix butter, powdered sugar, cocoa powder until smooth. Stir in vanilla extract and milk until frosting is of spreading consistency. Spread evenly on cooled brownies. Sprinkle top with semi-sweet mini chocolate morsels.

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