Mexican Chocolate Brownies with Spiced Chocolate Glaze

From the kitchen of Jay Furr

Dense, chewy brownies with a cinnamon-cayenne chocolate glaze and a crunch of red decorating sugar.

 

Yield: Two 9×13-inch pans (about 48 large brownies, depending on how you cut them)
Oven: 325°F
Bake time: 40–50 minutes (start checking at 40)
Cooling time: Completely cool before glazing and cutting (yes, really)

 

Ingredients

Brownies

• 2 cups (4 sticks) unsalted butter
• 24 oz bittersweet or semisweet chocolate, chopped (chips are fine)
• 4 cups granulated sugar
• 1 cup packed brown sugar
• 8 large eggs, room temperature
• 2 Tbsp vanilla extract
• 1½ tsp salt
• 1¾ cups all-purpose flour
• ½ cup Dutch-process cocoa powder
• ¾ tsp cayenne pepper (or to taste, depending on how fresh your cayenne is)
• Optional: 1–2 tsp espresso powder
• Optional: 1½ cups chopped walnuts or pecans

Spiced Chocolate Glaze

• 4 oz (115 g) semi-sweet or bittersweet chocolate, chopped
• ½ cup (120 ml) heavy cream
• 1 Tbsp unsalted butter
• ½ tsp ground cinnamon
• Pinch cayenne (about 1/8 tsp, or to taste)

Finish

• Red decorating sugar (to taste)

 

Method

1. Preheat oven to 325°F. Line two 9×13-inch pans with foil or parchment, leaving an overhang for lifting. Grease lightly (especially if using foil).
2. Melt the butter and chocolate together: Use a heatproof bowl over simmering water, or microwave in short bursts, stirring until smooth. Let cool about 5 minutes so it is warm, not lava-hot.
3. Whisk in both sugars until thoroughly combined. The mixture will look thick and gritty. That is correct.
4. Add eggs one at a time, stirring firmly after each just until incorporated. Do not beat vigorously (this is brownies, not sponge cake).
5. Stir in vanilla, salt, and (if using) espresso powder.
6. Add flour, cocoa powder, and cayenne. Fold/stir just until no dry streaks remain. Stop when combined. Overmixing is how you get sad cake-brownies.
7. Fold in nuts, if using.
8. Divide batter evenly between the two pans and smooth the tops.
9. Bake 40–50 minutes. Start checking at 40. A toothpick should come out with moist fudgy crumbs, not clean. The center should be set but still soft.
10. Cool completely in the pans. Completely. Warm brownies + glaze = sliding chocolate disaster.

 

Make the glaze and finish

1. Chop chocolate and place in a heatproof bowl. Add butter, cinnamon, and cayenne.
2. Heat cream until steaming (not boiling). Pour over the chocolate mixture.
3. Let sit 1 minute, then stir until smooth and glossy.
4. Pour or spread glaze over the cooled brownies (still in the pans).
5. Immediately sprinkle with red decorating sugar before the glaze sets.
6. Let glaze set at room temperature (or refrigerate briefly). Lift out using the overhang and cut into squares.

 

Notes

• Heat level: ¾ tsp cayenne in the batter gives a noticeable, warm heat. If your crowd is timid, use ½ tsp. If your crowd is your crowd, you already know what to do.
• Glaze is adapted from the ‘Mexican Chocolate Bundt Cake’ glaze (chocolate + cream + butter + cinnamon + cayenne).
• Storage: Keep tightly covered at room temperature for 2–3 days, or refrigerate up to 1 week. For clean cuts, chill 30 minutes before slicing.