Time: 45 min.
Complexity: easily
Quantity: 18 brownies

Aaron Sanchez's Mexican Brownie - a detailed recipe.

Ingredients:

• 225g butter, plus extra for greasing
• 2 tbsp. sugar
• 4 large eggs
• 2 tsp vanilla extract
• 2/3 cup cocoa powder
• 1 cup premium flour
• 1 teaspoon ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp baking powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, premium flour, vanilla extract, ground cayenne pepper, cinnamon, cocoa

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Preparation:

Step 1
• Preheat the oven to 180°C. Line a 23 x 33 cm baking pan with parchment paper, overhanging both sides. Press the parchment paper into the corners of the pan and lightly grease with butter.
  
  Melt 225g of butter in a nonstick saucepan over low heat without bringing to a boil. Remove from heat and let cool slightly. Add sugar, eggs, and vanilla to the saucepan and mix well with a wooden spoon.
Step 2
• Add cocoa, flour, cinnamon, chili powder, salt, and baking powder. Mix until smooth.
  
  Spread the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out slightly moist. Cool on a wire rack in the pan. Before slicing, lift the brownies by the excess paper.
  
  Try making a more complex variation of this cake recipe, seasoned with chili pepper, with chocolate.

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