Fudgy Mexican brownies

The Boyd Clan gathered here at St Lou today for a feast of Jon’s famous chili, homemade cornbread, and these fabulously fudgy Mexican brownies I adapted from a no-fail “Martha Stewart recipe”:http://www.marthastewart.com/page.jhtml?type=content&id=recipe4937&contentGroup=EDF&layout=edf&rsc=ns2006_m2. The cinnamon and hint of cayenne were a yummy way to end the meal, and the frosting just takes them over the top. Mmm….

Fudgy Mexican brownies

p{color:gray}. Photo: Everybody loves Fudgy Mexican Brownies!

*Fudgy Mexican Brownies*

1/2 c butter
8 oz semi-sweet chocolate chips (I’m a devotée of Nestle Tollhouse chips)
1 1/2 t vanilla extract
1 1/4 c sugar
3 eggs
3/4 c flour
3/4 t salt
1 1/2 t cinnamon
1 fat pinch cayenne pepper

Preheat oven to 350°F. Line bottom and sides of an 8×8 baking pan with foil. Grease the foil, making sure to get the corners good; set aside.

Melt 1/2 cup butter and chocolate chips in microwave or in saucepan. (Here’s how I do it: put chips in a big pyrex bowl, microwave one minute. Add stick of butter to bowl, microwave one more minute. Stir until smooth.) In a separate bowl, sift together flour, salt, cinnamon, and cayenne.

Whisk eggs and vanilla extract into the chocolate mixture. Add flour mixture and stir until combined. Spread batter into prepared pan. Bake 45-50 minutes.

In the meantime, make the *frosting:*

3 T butter
2 T cream
6 oz chocolate chips

Place chocolate chips in a medium-sized bowl. Heat butter and cream in a small saucepan until just starting to boil. Pour over chocolate chips; cover with plate for 1-2 minutes. Whisk until smooth. (Sometimes I need to pop it in the microwave for 30 seconds if I’m having smoothness issues.)

Cool brownies in pan. Spread frosting on top; refrigerate until firm. Remove brownies from pan by lifting up foil and peeling it off. Cut into 16 squares (or even more — these are pretty rich). Enjoy with a big glass of milk and don’t eat too many of them or you’ll make yourself sick!