Mexican Brownies Best Dishes

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Mexican Brownies

"I determined this recipe some time ago, but I changed it quite a chunk, so right here is my model. This type of brownie isn't too candy nor too dense. I could simply say that is a mature brownie."

Ingredients :

1 half cups unsalted butter
3 cups white sugar
6 eggs
1 tablespoon vanilla extract
1 1/four cups unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 3/4 teaspoons ground Mexican cinnamon (canela)
half teaspoon floor pequin chile pepper
three/4 teaspoon kosher salt
3/4 teaspoon baking powder

Instructions :

Prep : 20M	Cook : 30M	Ready in : 1H10M

Preheat oven to 350 stages F (one hundred seventy five degrees C). Line a 12x15-inch baking pan with parchment paper, leaving approximately three inches of paper overhanging 2 aspects to use as handles.
Place the butter in a microwave-secure bowl, and cook dinner on Medium till the butter is ready 1/2 melted, approximately 1 minute. Mash the butter with sugar until properly mixed, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder right into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour aggregate into the butter aggregate, stirring to blend nicely, and pour the batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out with wet crumbs, 20 to 25 minutes. Let cool within the pan, and use parchment paper handles to put off the truffles for cutting.

Notes :

If you can't discover floor pequin pepper, replacement floor cayenne pepper.
Reynolds® parchment may be used for easier cleanup/removal from the pan.

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