Peruvian Pepper Brownies Food

PERUVIAN PEPPER BROWNIES

Steps:

• Preheat oven to 325°.
• Line a 8x8 pan with parchment. Allow overhang on 2 sides for easy removal. Grease or spray with baking spray.
• In a large bowl add flour, cocoa powder, salt, and sugar. Whisk well to combine.
• Add in oil, eggs, and coffee brandy.
• Mix until just incorporated then mix for 50 strokes. Batter should be dense, smooth, and shiny.
• Spread batter into prepared pan then tap pan once or twice to allow air bubbles to escape.
• Bake for 40 - 45 minutes. Test with a toothpick halfway between the edge and center of pan. There should be a few crumbs attached, but not gooey.
• Transfer onto cooling rack and allow to cool completely.

PERUVIAN CARAMEL COOKIES

Steps:

• Cream butter with confectioners' and granulated sugar until fluffy.
• Stir in remaining ingredients.
• Wrap and chill 30 minutes.
• If chilled longer let it warm up until it can be rolled.
• Or, whack it with a rolling pin until it cooperates.
• Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
• Bake at 350° for 12-14 minutes.
• Cool cookie sheets between batches.
• Cool cookies on wire rack.
• Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
• Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
• They will turn soft after setting.
• Alternatively the cookies can be filled with the rewarmed caramel as needed.
• Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
• Eventually the milk will thicken and brown.
• Cool well and it will thicken further.
• Refrigerate until needed.
• Makes enough for 4-5 dozen cookies.