Aztec Gold Brownies

"Credit goes to www.tigersandstrawberries.com, named in honor of the 'Pirates of the Caribbean' movie. Its flavors are drawn from Mexico: chocolate, vanilla, cinnamon, coffee, and chipotle pepper. The recipe creator claims these brownies are sexy hot and sure to make your reputation. She takes them over the top by sprinkling edible gold leaf on top. I'm definitely intrigued but waiting for a more adventurous moment to try these."
 
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Ready In:
50mins
Ingredients:
10
Serves:
9
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ingredients

  • 4 ounces semisweet chocolate, grated (62% Scharffen Berger chocolate recommended)
  • 12 cup salted butter, at room temperature, cut into cubes
  • 1 14 cups sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon espresso powder
  • 1 12 teaspoons ground dried chipotle peppers
  • 14 cup all-purpose flour
  • 2 tablespoons Dutch-processed cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
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directions

  • Preheat oven to 325°F
  • Line 8-inch glass baking pan with foil, grease and flour.
  • In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
  • Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
  • Put flour and cocoa in another bowl and mix well.
  • Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
  • Scrape sides and bottom of bowl and beat another 20 seconds or so.
  • Add eggs, beat to incorporate, scraping as needed.
  • Add vanilla and stir to incorporate.
  • Add half of flour mixture, and stir on low speed until mostly mixed it.
  • Scrape bowl and add rest of flour, mixing until incorporated.
  • Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
  • Scrape into prepared pan and bake at 325°F for 30-35 minutes.
  • Allow to cool in pan for 15 minutes.
  • Lift out foil and lay on a wire rack and allow to cool completely before cutting.
  • If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
  • They should be fudgy in the middle with a bit of a crispy crust on top.
  • Take them over the top by sprinkling with edible gold leaf.

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Reviews

  1. Amazingly good. Love the burn of the chipotle. Will make these all the time for Mexican themed meals.
     
  2. Decided to try these while stuck in the house for Hurricane Irene. Only had unsweetened chocolate in the house, but thanks to the handy dandy substitution chart in the Better Homes and Gardens cookbook, I knew to add 1 Tbsp sugar for every ounce of chocolate. They are in the oven now. . . but had to review early because the batter from the beaters is INCREDIBLE! Just hope the power holds out for 11 more minutes!
     
  3. Wow, what a recipe! These are so nice. I am a wimp, however, so I only used 1/4 teaspoon of chipotle. They turned out great, next time I might up the chipotle a little. It adds an indefinable teensy tingle! I dothink that 1-1/2 teaspoons for an 8-inch pan is kind of excessive, tho! Did not have the edible gold leaf, but some gold luster dust added interest. Thanks for a keeper!
     
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Tweaks

  1. Decided to try these while stuck in the house for Hurricane Irene. Only had unsweetened chocolate in the house, but thanks to the handy dandy substitution chart in the Better Homes and Gardens cookbook, I knew to add 1 Tbsp sugar for every ounce of chocolate. They are in the oven now. . . but had to review early because the batter from the beaters is INCREDIBLE! Just hope the power holds out for 11 more minutes!
     

RECIPE SUBMITTED BY

A picture of me and my dear friend Liz. I'm on the left. <img src="http://img156.imageshack.us/img156/6127/babesstephof5.jpg"> I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them. Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen. I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing. Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place. If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner. RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you! I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price. I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking. My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams. I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time. Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble. Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks. <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/ebe3eeba.jpg" border="0" alt="Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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