Spicy Brownies Recipe

Spicy Brownies Notes

This is a variation on a family recipe for traditional brownies. The combination of cinnamon, anise, and cayenne pepper gives these brownies a somewhat Mexican flavor. The brownies are halfway between being cake-like and fudge-like in texture, and have a nice, slightly crunchy crust on top and around the edges.

Ingredients

Serves / Yields

Approximately 24 Brownies

Preparation Instructions

Preheat the oven to 350F degrees, and grease a 13x9x2 inch pan.

Mix the dry ingredients, and then add in the oil, eggs, and vanilla.

Spread in the pan, and bake for 30 minutes, or until a knife inserted in the center comes out clean.

Credit

This recipe was provided by Alyx Kesselring from Evanston.

Cuisines, Courses and Ingredients

Comments

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Average Rating

I used this recipe in Nov. 2007 and will use it again the weekend of Dec. 5-7 to serve at the annual open house and sale at the Midwest Clay Guild. These brownies are fabulous!

~ Comment by Kimberly J. who would make this recipe again.

I used dutched cocoa instead of natural cocoa, and double strength madagascar vanilla extract. The mix is very thick and the finished product is chewy and moist. They went over very well. The spices give it a unique flavor that everyone's liked. It is a nice departure from regular brownies, not that there's anything wrong with unadulterated chocolate.

~ Comment by Jennifer S. who would make this recipe again.

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Cocoa Powder, Natural and Dutch Processed
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4 oz.
$3.29
Vanilla Extract, Mexican Pure
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4 fluid ounce
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Cinnamon, Whole, Cracked, and Ground Vietnamese "Saigon" Cassia
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1/2 cup in shaker jar, net 2 oz.
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Anise Seed, Spanish, Whole and Ground
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$3.88
Cayenne Pepper
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$3.98

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