ALSO technically known as Cinco de Mayo pt. 3, but it is really too late in the month for me to include that in the title. Shame on me. SHAME.
My half-week blog neglect came as a result of this kid visiting Ottawa for the past few days. With Matt having left last night, I declare today to be my day of refocus. I intend to clean my bedroom (which is a complete hole), do piles and piles of laundry, and clear out the grocery store in a haul that is worthy of a king (on my bicycle of course). I start my summer job at University Affairs magazine tomorrow, and am hoping to quickly get into a routine that sees me working, biking, and food-ing out in a hardcore way.
But first, I must tell you about these brownies.
Yum, yum, yum.
In the spirit of Cinco de Mayo, I decided to do a spiced chocolate/Mexican chocolate brownie adaption. My choice of dessert was also swayed by sheer laziness, and a lack of desire to create the complicated (but traditional) deep fried banana/ice cream combinations that Cinco de Mayo websites were suggesting. And so, the chipotle chocolate brownie was created.
I half made up the recipe, combining a variety of ingredients and instructions from a few different websites. The result was a gigantic 9×13 pan of brownies. Please note, there are currently two people living in my house. Much brownie was eaten for breakfast, lunch, supper and the occasional midnight snack. Half was given to my landlord’s wife as a “thank you for fixing our dryer/thanks for letting us live in this awesome house” gift.
I bake for people, that’s just what I do.
Turns out my spontaneous purchasing of a $6 bottle of chipotle chili pepper was totally worth it. The brownies had a divine spicy kick and were moist and slightly undercooked on the inside (just the way I like them). On top, a generous spoonful of dulce de leche ice cream to cool off the spiced hotness of the brownie. Delicious on so many different levels.
And with that, my friends, I bid an “adios” to Mexican cuisine for another few months!
Recipe: Chipotle chocolate brownies
Adapted from Canadian Living
– 8 oz. semisweet chocolate squares
– 1 1/2 cups packed brown sugar
– 1 cup butter
– 2 tsp vanilla
– 5 eggs
– 1 1/3 cups all purpose flour
– 3/4 cup cocoa powder
– 1/2 tsp salt
– 1/2 cup semisweet chocolate chips
– 3/4 tsp cinnamon
– 1 tbsp chipotle chili pepper
In a double boiler or saucepan, melt together the semisweet chocolate squares, brown sugar and butter over medium heat. Let cool slightly. Pour into a large bowl and whisk in vanilla. Whisk in eggs, 1 at a time, whisking well after each addition. Add flour, cocoa and salt to chocolate mixture; stir to blend. Stir in remaining chocolate chips. Stir in the cinnamon and chipotle chili pepper.
Pour into greased 13- x 9-inch cake pan; bake at 350°F until toothpick inserted in centre comes out with just a few moist crumbs clinging. Let cool in pan on rack. Cut into squares.
Top with a spoonful of dulce de leche ice cream and sprinkled cinnamon. Indulge meal after meal. Makes 16 servings.