Chocolate Spice Brownies Food

SPICY CINNAMON-CHOCOLATE BROWNIES

Steps:

• For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
• Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
• Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
• Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

AARON SANCHEZ'S MEXICAN BROWNIES

Steps:

• 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.
• 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.
• 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.

CINNAMON-SPICE BROWNIES

Steps:

• In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, spicy chocolate cinnamon sugar and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40 minutes or until brownies test done. Cool. , For frosting, cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

CHOCOLATE SPICE BROWNIES

Steps:

• Preheat oven to 365 degrees.
• Melt the chocolate in a double boiler at medium temperature, slice up one stick of butter and melt in with the chocolate; leave to cool.
• Sift the flour, sugar, cinnamon, cayenne, baking soda and cardamom in one bowl. Beat the egg and one stick melted butter, mix. (wait for the butter to cool, so you don't cook the eggs with it accidentally) add the vanilla extract.
• Add the melted chocolate to the egg/butter mix folding it in; then slowly beat it into the flour mix, whilst adding the half and half. Beat for two-three minutes, add the chocolate liqueur
• Bake for 20-30 minutes.

SPICY BROWNIES

Steps:

• Preheat oven to 350; prepare 9x9-inch or 9x13-inch baking pan with butter or butter flavored non-stick cooking spray.
• Cream butter with mixer; margarine or spreads are not recommended.
• Add sugar and red pepper to the butter; cream with mixer until fluffy.
• Using a wooden spoon, stir in vanilla, almond extract, and eggs until just combined; do not overbeat; do not use mixer; overbeating results in brownies that rise too much during baking, and then fall as they cool.
• If spicier brownies are desired, add jalapenos.
• In a separate bowl, combine the flour, cocoa, cinnamon, and salt; adding ingredients separately to butter mixture can result in overbeating.
• Gently stir the dry ingredients into butter mixture; if desired add chocolate chips to the butter mixture with the dry ingredients; stir until combined.
• Spread mixture into prepared pan; if desired, evenly spread walnut pieces over the top of the batter.
• For a 9x9-inch pan, bake on center rack for 35 to 40 minutes; for a 9x13-inch pan, bake on center rack for 30 to 35 minutes.
• Cool on a wire rack and cut into squares.

CHOCOLATE CHERRY BROWNIES

Steps:

• Preheat the oven to 350 F. Line an 8-inch square baking pan with parchment paper with overhangs for easy removal.
• Melt the butter and chocolate together. You can do this in the microwave or on the stovetop. Add the butter and chocolate to a small bowl or saucepan, then microwave or heat over low heat until the ingredients have melted completely. Stir until combined and allow the mixture to cool down slightly.
• Prepare the batter. In a medium bowl, combine the eggs, sugar, and vanilla extract. Using a hand-held mixer or a stand mixer fitted with a whisk attachment, beat for 60 seconds. The mixture should be frothy and lighter in color. Pour in the cooled chocolate mixture in multiple additions, while beating constantly, and beat until combined. Sift in the cocoa powder, cornstarch, cherries, and salt. Using a silicone spatula or a wooden spoon, mix the ingredients until just combined. Be gentle to keep the cherries from falling apart.
• Bake. Pour the brownie batter into your prepared baking pan and use a spatula to smooth down the top. I like to make sure the cherries are completely submerged. Bake for 30-35 minutes or until the tops are set and shiny and a toothpick inserted in the center comes out with wet crumbs. Enjoy!