Glazed Spicy Mexican Brownies

Glazed Spicy Mexican Brownies

Looking to spice up your day? Well these Glazed Spicy Mexican Brownies just might do the trick. I should warn you though… you’re going to want to pour yourself a tall glass of milk while munching on them. Not because they’re dry, that couldn’t be farther from the truth. These are incredibly moist brownies. No, you’re going to want that glass of milk because these brownies are SPICY!!! They’re rich, chocolaty, and spiced up with a generous dose of chili powder, cayenne pepper, and cinnamon.

I would call these more of a “grown-up” brownie. If you’re planning on sharing them with the kids, I would suggest cutting back a bit on the spices – unless you have children who enjoy spicy food.

I have to head back to the kitchen now. We’re having an all-day potluck at work on Monday and I’m bringing Overnight French Toast. I really hope they like it…

~Enjoy~




Glazed Spicy Mexican Brownies

1 cup butter
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons instant coffee granules
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup chopped walnuts, divided

Directions:
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.

Place butter in a large microwave-safe bowl and microwave for approximately 30 seconds, until butter is melted. Let cool slightly. Add the sugar, eggs and vanilla extract to the bowl and mix with a spoon until combined. Add the cocoa, flour, cinnamon, chili powder, cayenne pepper, coffee granules, salt, and baking powder. Mix until the batter is nice and smooth. Fold in 1/2 cup of the chopped walnuts. Spread the batter into the prepared baking pan.

Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and set on a wire rack. Sprinkle the remaining 1/4 cup chopped walnuts evenly over the top of the baked brownies.

Baked brownies with walnuts on top

Cool brownies to room temperature before topping with Glaze (recipe below)

Spicy Chocolate Glaze

1/2 cup unsweetened cocoa powder
1 cup milk
1/4 cup granulated sugar
2 teaspoons instant coffee granules
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1 tablespoon butter

Directions:
Combine all ingredients in a small saucepan.

Set the burner to medium low heat. Cook and stir with a whisk until the sugar is dissolved and everything is well combined.

If glaze is too thick, add more milk. If it is too thin, add a little bit more cocoa powder. (It should be thick enough to stick to a spoon but thin enough to pour)

Turn off the heat and let the mixture cool until it is still pourable. Spoon glaze over cool brownies.

Glazed brownies

Let the glaze set before cutting brownies.

Spicy Chocolate Cake with Cinnamon Chocolate Glaze

Spicy Chocolate Cake with Cinnamon Chocolate Glaze

There’s a little coffee house I go to every once in a while, that serves the best “spicy” mocha. They blend espresso with chocolate, cinnamon and chiles, and the result is just wonderful. I always look forward to the first sip, when the cinnamon and chiles first hit my taste buds. It’s a drink that is certain to warm you up on a cold day.

I thought I would try to replicate the taste of the spicy mocha drink in this Spicy Chocolate Cake with Cinnamon Chocolate Glaze. I mixed cinnamon and chili powder into the batter of this rich, dark chocolate cake, and I must say that I was overjoyed with the results. The cake is moist and delicious, and the cinnamon and chili powder add a slight “kick”, but they’re not overpowering.

~Enjoy~

Spicy Chocolate Cake with Cinnamon Chocolate Glaze

1 1/2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons baking cocoa
1 1/2 teaspoons cinnamon
1/2 teaspoon chili powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup cold water

Directions:
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

In a large bowl, combine the flour, sugar, cocoa, cinnamon, chili powder, baking soda and salt. Mix with a whisk until well blended.

Pour the oil, vinegar, vanilla, and cold water on top of the dry ingredients. Stir until thoroughly blended, but do not over-mix.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 15 minutes; invert onto serving plate. Cool completely.
Drizzle with Cinnamon Chocolate Glaze; if desired.

Cinnamon Chocolate Glaze

1 1/4 cups powdered sugar
2 tablespoons baking cocoa
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 1/2 tablespoons milk

Directions:
In a small bowl, combine the powdered sugar, cocoa, cinnamon, vanilla extract and milk. Drizzle over cooled cake.