Spicy Brownies
This is a variation on a family recipe for traditional brownies. The combination of ground 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.
Submitted by: Alyx from Evanston, Illinois
Yield: 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.
thespicehouse.com
These are awesome brownies! Fudgy, when fully cooked! The spices just take them to the next level! I didn’t have anise seed so I substituted 1/8 tsp of anise extract. I made them for a Cinco de Mayo party and everyone loved them! I am making another batch for a friend’s birthday right now. This is definitely going to be my go to brownie recipe, plain or spiced up.
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!
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.