Skip to main content

Mexican Chocolate Brownies


A couple of weekends ago, I made all the sweets for a robotics fundraising dinner. I was inspired by my boys' favorite hot chocolate drink: Mexican hot chocolate. It's nothing too difficult, but when you add some ground cinnamon and ground ancho chile to chocolate, it's almost magical! And this recipe is super simple. It's one mixing bowl and one pan. Can't beat that.

Ingredients 
makes one 10" square pan of brownies or just over 2 dozen 2" squares
  • 1/2 C flour 
  • 2/3 C 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
  • 1/2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t ground ancho chile powder
  • 2/3 C olive oil (I prefer the stronger olive oils for this)
  • 10 ounces bittersweet chocolate (I used a 60% in chip form from Ghirardelli)
  • 1-1/2 C organic light brown sugar, lightly packed
  • 4 large eggs
  • 1 t pure vanilla extract
  • 1 t chocolate extract (or you can use 2 t vanilla if you don't have chocolate extract)

Procedure

Preheat oven to 350 degrees F. Grease or butter an 10" square baking pan.

Whisk together flour, cocoa powder, baking powder, ground cinnamon, and ground ancho chile powder. Set aside.

In a medium mixing bowl, whisk together olive oil, sugar, eggs, and extracts. Fold in the flour mixture and stir until just moistened. Stir in the chocolate chips. Spread into prepared pan, smoothing the top of the batter with a spatula. 

Bake for 40 to 45 minutes or until top is shiny and crackly. A toothpick inserted near the center should come out mostly clean. Cool on a wire rack for at least 15 minutes before slicing and serving.

Comments

  1. I'm trying to use olive oil more and more and I adore cinnamon with chocolate. Thanks! (Did you get the message about the next four books for CTB?)

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh