Sunday, May 06, 2012

Mexican Brownies

My friend and great cook, Kathleen Erickson, made these Friday night for a cinco de mayo party.  She used her own brownie recipe, but I'm sure that this would work any recipe.  She added 3/4 tsp of chipotle chile powder and 1 tsp of cinnamon to the brownie recipe.  They were fantastic! Then she topped the brownies with Dulce de Leche ice cream. YUM!

Preheat oven to 325 degrees.

4 squares unsweetened chocolate
2 sticks of butter
2 cups sugar
4 eggs
1 tsp vanilla
1/2 cup flour
1/2 tsp salt
3/4 tsp chipotle chile powder
1 tsp cinnamon
if desired:
add 2 cups chopped walnuts or pecans;
or 1/4 cup semisweet chocolate morsels and 1/4 cup broken pieces of good quality bittersweet chocolate

Spray pan with Baker's Secret or similar product.

Dulce de Leche ice cream

Melt 4 squares of unsweetened chocolate and two sticks butter in a heavy saucepan over very low heat.

Remove from heat and stir in sugar. Add the eggs , 2 at a time; stirring just until mixed. Add vanilla.

Stir in the flour and salt. Add nuts, if desired, chocolate morsels and bittersweet chocolate.

Pour batter into prepared pan. Bake at 325 for 50 minutes. If you test with a toothpick, it will not come out perfectly clean, but they will be done with a soft fudgy center. Let cool in pan for a few minutes but cut while still somewhat warm. If knife blade is sticky, wipe with a clean dishcloth dipped in warm water after each cut. Place brownies in cupcake liner for ease of handling. (Ama B is now using heavy stoneware pan from Pampered Chef and finds that it works really well for these brownies and does not let the edges get to dry.)

Serve brownies in a bowl with a scoop of Dulce de Leche ice cream.

You can double the recipe and bake in a 9 x 13 pan.

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