Prep 0 mins
Cook 25 mins
From Better Homes and Gardens September 2009.
- nonstick cooking spray
- 59.14 ml butter
- 236.59 ml granulated sugar
- 78.07 ml cold water
- 3 eggs
- 44.37 ml canola oil
- 4.92 ml vanilla
- 295.73 ml all-purpose flour
- 118.29 ml unsweetened cocoa powder
- 4.92 ml baking powder
- 1.23 ml ground cinnamon
- 0.59 ml salt
- 0.59 ml ground ancho chile pepper or 0.59 ml cayenne pepper
- 78.07 ml bittersweet chocolate or 78.07 ml semisweet chocolate piece
- 29.58 ml hot strong coffee (optional)
- powdered sugar, and (optional) or cinnamon sugar (optional)
- Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with nonstick spray. Set aside.
- In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil, and vanilla until combined. Stir in flour, cocoa powder, baking powder, cinnamon, salt, and ancho chile pepper. Stir in chocolate pieces. Pour batter into prepared pan.
- Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan by lifting up on the foil. If desired, brush hot cake with coffee. Cool completely.
- Cut into bars. Sprinkle with powdered sugar and/or cinnamon-sugar. Makes 16 brownies.
These were so moist, they were divine! The cinnamon and cayenne pepper really compliment each other, so it was a bit of sweet and hot at the same time. I used the icing sugar for the topping, and it made the brownies all the more tempting to eat.
We loved these. So, so good! To us they were a cross between a brownie and cake. Really nice texture and so moist. We loved the subtle heat from the cayenne and cinnamon. I accidentally added the 2 T. of coffee to the batter. These came out so well, that I'll do that again next time I make them. I served them with vanilla bean ice cream. DH commented how good these were with each bite. Thanks for sharing the recipe.
What a great and easy recipe. The only change I made was that I added a 1/2 teaspoon of the ground ancho chile pepper instead of 1/8 of a teaspoon. The extra heat did nothing to distract from the great flavor. Made this for ZWT8 "Food of the Aztecs" Challenge, which the recipe has both vanilla and chocolate. Made for The Wild Bunch.