As proof of how busy last week was, I am just now posting my cookie recipe for the week. This is technically Week 19, but I am just now getting around to posting Week 18. Furthermore, I do not have a photo to go along with this post. Part of me feels guilty even posting this recipe because, even though it is a brand new, never-before-tried recipe, I don't feel like it's that much different than anything I've made before. In fact, I told my friend Amanda - a fellow Cookie Connoisseur - that I wasn't going to post this recipe for my Cookie Journey. Well, Amanda, I lied. Or rather, I changed my mind. I just can't bear the thought of baking two batches of cookies this week when both my mother and mother-in-law brought homemade cherry and apples pies to my house on Saturday night. Add to that, my mother-in-law also brought me/us a package of oatmeal raisin cookies (cookies that I adore!) from a local store up by where she lives. There are simply too many goodies, temptations, fat pills, you name it, in the house right now. So, I'll post these that I made on Friday for a Mom's Night Out party that I hosted and then I'll make Week 18 cookies later this week. I have to pace myself with the cookie consumption...swimsuit season...you know.
So, like I mentioned, I had some friends over Friday night. A long time friend of mine is selling Thirty One right now and I promised I have a party for her to help get her business going. I decided to serve a belated Cinco De Mayo assortment of snacks/drinks for the ladies. To go along with the theme, I baked Mexican Brownies. This recipe comes courtesy of the Food Network website. These brownies are yummy, chewy, yet not fudgy, and have a very subtle kick of heat that lands on the back of your tongue. They were enjoyed by young and old alike, so you don't have to worry about your kiddo's taste buds rejecting a somewhat adult spin on a kid favorite.
Aaron Sanchez's Mexican Brownies
Here's What You Need:
2 sticks butter, melted and cooled
2 cups sugar
2 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon salt
1/2 teaspoon baking powder
Here's What You Do:
Preheat the oven to 350 degrees. Line a 9x13 pan with parchment paper or aluminum foil. Lightly coat the pan with cooking spray.
Combine the melted and cooled butter with the sugar, eggs and vanilla. In a small bowl, combine the cocoa, flour, cinnamon, chili powder, salt and baking powder. Give it a stir with a wire whisk. Note: I ended up using the cayenne pepper rather than the pequen chili powder. Why? Because I already had cayenne pepper. I have chili powder too, but I didn't know if I could use regular chili powder and being that I was extremely busy last week, I didn't have time to research the difference between the two. Plus, who wants to go out and buy a whole container of a spice that you may never use again?! Spices are quite expensive. Slowly add your dry ingredients and mix until smooth. Spread the batter (it will be thick) in the pan and bake for about 20-25 minutes. Mine took about 25 minutes before I was satisfied it was done. You don't want it to jiggle, but do remember that it will continue to bake a bit after you remove it from the oven. Use a toothpick to test it if you aren't sure. Let the pan cool completely on a wire rack. Using the edges of the parchment paper or foil, lift the brownies out of the pan and slice with a long, sharp knife. You should get 18-24 brownies, depending how big you cut them.