So, I had to wait to tell you about these. For the past few days, anything that would have come out of my mouth/keyboard would’ve been whiny, whiny, whiny, with an extra side of grumble pie. Which is understandable in the case of a massive ear infection (ruptured ear drum and all), and you would understand because you’re awesome, but that’s just not what This Space is for, you know? Let’s talk about delicious things now.
Specifically, what I have here are brownies–perfectly fudgy brownies, topped with that glossy, crunchy… Shell. Or whatever that is. That top layer is magic. What really makes these special, though, is a kick of spice. Warm, fragrant cinnamon, cloves and cayenne, all up in your palate. Because honestly, it’s hot and you don’t want a Mexican mocha right now, right?
So naturally, because it’s so hot, we turn on our ovens. I never said I make very much sense…
Start with butter and chocolate. Always the butter and chocolate. This recipe comes from Scientifically Sweet–Christina is a food scientist, and scientists know how to do things. Me? I just respect their authority and end up with delicious baked goods.
This just happens to be a one-dirty-bowl, simple recipe that doesn’t taste simple.
If you make these, you definitely should consider wrapping them individually in wax paper, sealing tightly in a sandwich bag, and freezing yourself some brownies. If you can resist eating them all straight from the oven, that is. But seriously, frozen brownies. Do it. Do it either way–hot and fresh, frozen, or anything in between.
If you felt like topping them with vanilla or chocolate ice cream and a sprinkle of cinnamon sugar… I would call you Very Smart.
Mexican Hot Chocolate Brownies
(recipe slightly adapted from Scientifically Sweet)