Looking for a sweet treat for a Cinco de Mayo celebration?

We were recently invited to a lunch with an Ecuador theme by family friends and were asked to bring dessert. My only connection to Ecuador was my very first Spanish teacher in 7th grade grew up there and I recalled her making us amazing empanadas. So I did some research on traditional Ecuadorian desserts and learned that dulce de leche is at the top of the list. Then I realized that making homemade dulce de leche was a labor of love and not one that I had the time to devote. I did make a note to attempt to make it in the future.

So I cheated a bit (or a lot depending on your perspective) and broadened my geographic reach to all of Latin America and settled on Mexican-inspired brownies. I then thought about some Mexican sweets I’ve enjoyed in the past – cookies with orange zest and cinnamon, and the Mexican hot chocolate my mom used to make us on Christmas morning served in special bunny mugs. And, then I was reminded of the chocolates with chilis I’ve seen recently.

All of these contributed to the making of these Mexican-inspired brownies. I started with my favorite brownie base and added roasted cinnamon, cayenne pepper, orange zest and chocolate chips. I used teff flour to make them gluten-free – you can use the same amount of all-purpose flour in its place.

I was a bit nervous about the addition of the cayenne pepper – but the risk paid off. The end result was one of the best brownies I’ve ever tasted. It wasn’t spicy but a great balance of flavors. Of course the addition of some coarse sea salt makes it that much better.

Phil and Marie V provided a most lovely lunch and tour (complete with a French 75 cocktail) of their unique home and property. I paired these delicious brownies with some Häagen-Dazs Dulce de Leche ice cream (I couldn’t resist) making for a perfect ending to a great afternoon.

Mexican Brownies (Gluten-Free)

 

Mexican Brownies (Gluten-Free)
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Recipe type: Dessert
Author:
Serves: 16
Ingredients
  • ½ cup (1 stick) unsalted butter, cut into 1" pieces
  • 1-1/4 cups sugar
  • ¾ cup Scharffen Berger natural unsweetened cocoa powder (or other high-quality cocoa powder)
  • 1 teaspoon coarse sea salt
  • I teaspoon roasted cinnamon
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest (from one medium orange)
  • 2 large eggs
  • ⅓ cup gluten-free flour or all-purpose flour (see Notes)
  • ¾ cup mini chocolate chips
  • Nonstick vegetable oil spray
Instructions
  1. Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
  2. Melt butter in a small saucepan over medium heat or in a microwave. Let cool slightly.
  3. Whisk sugar, cocoa, salt, cinnamon and cayenne pepper in a medium bowl to combine.
  4. Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
  5. Whisk in vanilla and orange zest.
  6. Add eggs one at a time, beating vigorously to blend after each addition.
  7. Add flour and stir until just combined (do not overmix).
  8. Stir in chocolate chips.
  9. Scrape batter into prepared pan; smooth top.
  10. Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
  11. Transfer pan to a wire rack; let cool completely in pan.
  12. Using foil overhang, lift brownie out of pan; transfer to a cutting board and cut into 16 squares.
Notes
* To make them gluten-free substitute the same amount of gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill Teff Flour (not Whole Grain Teff) or Cup4Cup's Original Flour Blend if you’re making them gluten-free.
* Double recipe and bake in a 9x13x2-inch glass baking dish (yields 32 brownies).
* Freezes well.
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