Mexican Brownies
In honor of Cinco de Mayo, I modified the brownie recipe I usually use. The results were well received. I also made Mexican Coffee that turned out pretty well.
During my pregnancy, I did a lot of baking, which I thought was part of the nesting instinct. Guppy is nearing three months, but the urge to bake has not abated. I don’t know if I’m still nesting, or if I am so enamored of baked goods that the desire for them propels me beyond my lack of sleep and zillion-long list of supposedly more important things to do.
Mexican Brownies
based on New Classic Brownies from Alice Medrich’s Cookies and Brownies
FOR BROWNIES
8 Tbl. unsalted butter cut into 8 pieces
4 oz. unsweetened chocolate, coursely chopped
1 1/4 c. sugar (can use light brown, white, or a mixture of the two)
1 tsp. vanilla
1/4 tsp. salt
2 lg. eggs
1/2 c. all-purpose flour
1 Tb. ground cinnamon
pinch ground cayenne
FOR FROSTING
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
2 tsp. vanilla extract
(1/2 c. sliced almonds-optional)
Use an 8 in. square metal pan, lined across the bottom and sides with 2 strips of aluminum foil, spray with non-stick oil.
Preheat oven to 400. Position rack in lower third of oven.
Melt the butter and chocolate gently: in double boiler, in glass bowl over low-simmering water in small saucepan, or in microwave at 50% power. Stir frequently until mixture is melted and smooth.
Remove from heat. Stir in the sugar, vanilla, and salt. Check to be sure mixture is not hot, then add the eggs, one at a time, stirring until each is incorporated before adding the next. In small bowl, whisk together flour, cinnamon and cayenne. Stir flour mixture into chocolate mixture, and beat with a wooden spoon until the batter is smooth, glossy and comes away from side of bowl, about 1 minute. Bake for 20 minutes, or until brownies begin to pull away from side of pan. Surface will be dry but inside will be gooey, so don’t bother with a toothpick test.
While brownies bake, prepare an ice bath: Fill a roasting pan or large baking pan with ice cubes and water about 3/4 inch deep.
When brownies are ready, remove pan from oven and set it immediately in ice bath, taking care not to splash water on brownies. Cool brownies in ice bath. (Medrich calls this the Steve ritual, and this step is critical in producing brownies that have a firm crust but creamy, fudgy center. You may use this method with other brownie recipes: bake for 20 min at 400, put in ice bath. I like the simplicity of this recipe.)
Make topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds, if using. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
Lift foil handles and transfer brownies to cutting board; remove foil. Cut into 16 squares. Store airtight for 2 to 3 days.