I’ve been playing around with adding the flavours of Mexican Chocolate to my brownies with almond and cinnamon along with a little chile powder for a nice spicy warmth. My brownie recipe is pretty basic and it lends itself to experimentation which is lucky because we love brownies around this house!
I first made these and added only 1/2 teaspoon of chile powder, we thought it could take a little more heat so I increased it to 3/4 teaspoon and I think it can take more so next time I’m going for a full teaspoon. I make this with Rick’s Chile Powder- which is reasonably hot and nicely balanced- so if you use a really hot chile powder blend you might want to start small and work your way up too. I asked Rick to add some ground vanilla bean to the blend last time he made his chile powder and I really am enjoying the addition.
Wholly Mole Brownies
- 3 ounces unsweetened chocolate- (make sure to use a good brand- it makes all the difference)
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup all purpose flour
- 1 Tablespoon dark cocoa powder
- 1/2 teaspoon cassia cinnamon
- 1/2 to 1 teaspoon chile powder
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- pinch of salt
- 3/4 cups toasted slivered blanched almonds
- 1/2 cup chopped bittersweet or semisweet chocolate
- 1/4 cup chopped chocolate covered toffee (like Skor or Heath bars)
Line an 8×8 or 9×9 square pan with two pieces of crosswise overlapping parchment the width of the pan so that the pan is fully lined. Preheat the oven to 350F. Melt the butter and the unsweetened chocolate together in a small saucepan over low heat just until melted.
Place the sugar in a medium bowl and pour the melted chocolate mixture over, stir. Add the eggs, one at a time and beat in. Add the extracts and salt and stir in. In a separate small bowl blend the flour, cinnamon, cocoa and chile powder together. Stir these in gently just until combined. Add the nuts and chopped chocolate, stir in -again gently. Scrape into prepared pan and level with the spatula. Sprinkle the top with chopped toffee candy. bake for 20-25 minutes- just until center is set. Remove and cool on a rack. They are decadent served warm with vanilla ice cream or a glass of milk. The spices show up a little more as it cools and even more the next day -if they make it that long!
I hope you enjoy these and…
Thank you for all of your love and support over the last week!