Mexican Brownies
Prep time
Cook time
Total time
This is one of my favorite brownie recipes, originally written by Ruth Reichl. I've given the recipe a Mexican twist with sugar and spice and everything nice...and Fair Trade!
Serves: 16
  • 5 ounces unsalted high-fat butter (I use regular old salted butter!)
  • 5 ounces unsweetened fair trade chocolate
  • 2 teaspoons best-quality, fair trade vanilla extract
  • 1½ teaspoons fair trade ground cinnamon
  • ¼ teaspoon fair trade cayenne pepper
  • 4 farm fresh organic eggs (Jane note: my eggs are not farm fresh, everything turns out fine!)
  • ½ teaspoon kosher salt
  • 2 cups sugar
  • 1 cup all-purpose white flour (spooned into a cup and leveled with a knife)
  1. Preheat the oven to 400ºF.
  2. Butter a 9x9 or 8x8 square pan and line the pan with parchment paper. Butter the bottom and sides once again.
  3. Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the mixture is smooth and glossy. Remove from heat and stir in the vanilla, cinnamon and cayenne pepper.
  4. Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until the mixture has turned very light and thick. Add the chocolate mixture to the eggs, beating on low until just mixed.
  5. Gently stir in the flour until it just disappears.
  6. Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the temperature down to 350ºF. Bake for 40 minutes; the brownies will be quite fudgy and a toothpick should come out not quite clean. Cool on a rack.
  7. Lift the brownies out of the pan by pulling up on the parchment paper. Set on a cutting board and cut into pieces.
Recipe by This Week for Dinner at