Thursday, September 2, 2010

I promised you guys a snack!

Here is a recipe I whipped up one spring when in the mood for some good chocolate; it was still cool enough to want a little spice, not to mention it was around the Great Nookie Season of Beltane. Here you go, my recipe for Aztec Love Brownies:

Zee Ingredients:
8oz plus a lil' extra dark chocolate chips or good quality dark chocolate broken up in chunks
2 sticks room temperature butter
1 cup flour
1 1/2 cups demerrara cane sugar or any other large crystal sugar (aka not granulated)(seriously, it's important)
generous teaspoon and a half chipotle chile powder
generous teaspoon cinnamon
2 caps vanilla extract
4 eggs
generous half cup of milk chocolate chips
Spray junk for your muffin tin
Mini muffin tin
Mid sized bowl
Mid-sized metal mixing bowl
a saucepan big enough you can fill with about a cup to 2 cups water and set the mixing bowl in without the mixing bowl coming into contact with the boiling water.
Wisk
Cooling rack or something these can rest on 'cause they'll be goopy for a hot minute.

Zee Cooking:
So you'll want to put your oven on 325 and let that preheat. Spray your muffin tin.

While that's doing it's business, put the saucepan on medium-medium high heat and get the water boiling.

In your regular bowl, stir together the flour, sugar, chipotle, and cinnamon.

When the water gets rolling, put the metal bowl on top of the saucepan to make a double boiler. Throw in the butter and dark chocolate, and whisk it constantly until everything is melted and shiny. Remove from the heat and for God's sake, turn off the boiling water, because a burn is the last thing you need.

Keep stirring, and add the flour mixture about a cup at a time, mixing thoroughly each time. You'll notice that the sugar isn't dissolving. That's ok, you want it that way. Once all the flour mixture is in, add the eggs and vanilla.

Mix thoroughly. Add the milk chocolate. Mix. Fill your mini muffin tin-mine holds 24 muffins and a single batch netted me 45 of these babies. Throw it in the oven and set the timer for about 10-12 minutes.

Check them-if they look goopy in the middle or when you lightly tap the top it's super mooshy, throw them back in for 3-5 minutes. Once they hold up to a nice tap, take them out of the oven. Remove from the muffin tin and cool.

Once they've cooled, you'll notice the outside is sort of crispy, but not burnt-that's the special sugar that's caramelized and made them extra good. Put them in a container and share. Spread the love.

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