Mexican Chocolate Brownies

Step 1

Preheat the oven to 350°F. Line a 9x9" square pan with parchment paper, allowing the sides of the paper to overhang the pan. Spray the paper and the pan with a non-stick baking spray. Set aside.

Step 2

Melt the chocolate and butter together in the microwave or in a pan on top of the stove. If melting on the stove, it is best to use a double boiler. Stir to mix throughly. Cool to lukewarm.

Step 3

In the meantime, sift the sugar, cocoa, cinnamon and cayenne pepper together.

Step 4

Place the chocolate mixture, granulated sugar, vanilla and eggs in the bowl of a mixer fitted with the paddle attachment. Beat on medium low to mix completely.

Step 5

Add the flour mixture and beat on medium to blend, scraping down as necessary. After removing the bowl from the mixer, use a plastic spatula to stir from the bottom up to make sure everything is well mixed. This is a very thick batter.

Step 6

Scoop the batter into the prepared pan and smooth it out. Bake for about 30 minutes until a tester inserted in the center comes out with just a bit of moist crumbs clinging to it.

Step 7

Cool completely before glazing.

Step 8

Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil.

Step 9

Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don't form. Do not whisk as they creates air bubbles.

Step 10

Release the brownies from the pan and turn them upside down on a cooling rack that is placed over waxed paper. This will make the flatest layer for glazing.

Step 11

Pour the glaze in the center of the brownies and spread it to the edges with an offset spatula. Allow it to set up for several hours. If in a hurry, place it in the fridge for 30 or so minutes until set. It may not be as shiny as letting it sit at room temperature but it will still look good and taste the same.

Step 12

The ganache will set up firmly and stay that way. Store covered, in a single row. They will last for 4 days at room temperature.

Step 13

It is best to freeze the brownies whole. Wrap well and freeze for several months. Thaw at room temperature and finish with the ganache.