Aaron Sanchez Mexican Brownie – A Detailed recipe cooking. 
Photo of the dish:Kate Sears Time: 45 min. Difficulty: easy Quantity: 18 brownies In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. butter, plus a little for lubrication
- 2 tbsp. Sahara
- 4 large eggs
- 2 tsp vanilla extract
- 2/3 Art. cocoa powder
- 1 tbsp. premium flour
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp baking powder
Recipes with similar ingredients: eggs, premium flour, vanilla extract, ground cayenne pepper, cinnamon, cocoa
Recipe preparation:
- Preheat the oven to 180 ° C. Baking dish (23 x 33 cm.) cover with parchment paper with allowance on both sides. Hold it down paper to the corners of the mold and lightly grease with butter. Not finishing to a boil, melt 225 g. butter over low heat in non-stick saucepan. Remove from heat and give a little cool off. Add sugar, eggs and vanilla to the stewpan, mix everything wooden spoon.
- Add cocoa, flour, cinnamon, chili powder, salt and baking powder. Mix until smooth. Spread the dough in cooked form and bake for 20-25 minutes. – until the toothpick with which you pierce the dough in the middle will not be slightly wet. Cool on a wire rack without taking it out of shape. Before remove the brownie by cutting it by the protruding edges paper. Try making a more complex variation of this recipe. cakes flavored with chili peppers, with chocolate.
