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Aaron sanchez's mexican brownies recipe

Aaron sanchez's mexican brownies recipe

By Grace Jang
20’ Prep time
25’ Cook time
45’ Total time
226 Calories
18 Serving
Grace Jang 0 Followers

Step by Step

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Step 1

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
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Step 2

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
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Step 3

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Ingredient

  • Eggs
    Eggs
  • Vanilla extract
    Vanilla extract
  • Baking powder
    Baking powder
  • All-purpose flour
    All-purpose flour
  • Kosher salt
    Kosher salt
  • Unsalted butter
    Unsalted butter
  • Sugar
    Sugar
  • Good-quality unsweetened cocoa powder
    Good-quality unsweetened cocoa powder
  • Ground mexican cinnamon (canela)
    Ground mexican cinnamon (canela)
  • Pequen chili powder or cayenne pepper
    Pequen chili powder or cayenne pepper
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