Happy Cinco de Mayo weekend! We plan on celebrating with feast of tacos, guacamole, and spicy Mexican brownies, and dressing Toby up in a piñata costume since he loved being the Easter bunny so much. Okay scratch that last one, but seriously, you should make these brownies – they’re rich and fudgy, and the added spices really give it some kick! And even better? They’re basically made on the stovetop, so no mixer or extraneous bowls are required. Less time spent washing dishes means more time sipping on margaritas, amigos. Olé!
PS. That little pig dish is one of my favorite (and cutest) pieces in the kitchen. In fact, I liked it so much I ended bringing home his friend, the baking dish, as well. You can purchase both on Amazon here and here!
Mexican Brownies (adapted from Food Network)
1.5 sticks unsalted butter
2 cups sugar
4 teaspoons vanilla extract
⅔ cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon kosher salt
½ teaspoon baking powder
Preheat the oven to 350°. 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.
Melt the butter in a nonstick saucepan over medium-low heat. 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.
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.