Tuesday, November 3, 2009

Spicy Chocolate Cherry Fudge Brownie

This is not your ordinary brownie! This is not low-carb or South Beach Diet Friendly. Bad, bad BAD, but oh so good!

During the holidays I make my very popular Mexican Chocolate Chili Cookies. I add a hint of hot n' spicy to a dense chocolate cookie dough, roll it in powdered sugar and bake just until the outside is slightly browned and the inside remains fudgy. YUM. This year I'm using the same idea in a brownie. Bake these and not only will you become instantly loved, but your house will smell delicious!
Spicy Chocolate Cherry Fudge Brownie
This is what you need:
3.5 oz. bittersweet chocolate (78% cacao)
1.5 oz. Ibarra sweetened Mexican Chocolate
1 cup unsalted butter
1.5 cups sugar
1/2 tsp. kosher salt
4 lg. eggs, beaten until frothy
1 tsp. pure vanilla extract
1 T ground cinnamon
¼ tsp cayenne pepper
¼ tsp ground cloves
1 cup all purpose flour, sifted
12 candied cherries, halved
1 cup semi-sweet chocolate chips

Here's what you do:
Preheat oven to 350 degrees F
Butter a 13" x 9" baking pan.
Melt chocolate and butter.
In a separate bowl, sift sugar and salt, and then add eggs and vanilla.
Add the chocolate mixture to the sugar-egg mixture and blend by hand.
Add spices to the sifted flour to the batter.

Pour the brownies batter in the greased pan, place sliced cherries in several rows on top, there should be 1 cherry per brownie when cut, and then put the brownies in the oven for 25 minutes. Take the brownies out and cool on rack

While the brownies are baking, melt the chocolate chips. When the brownies are cooling, but still a little warm, drizzle chocolate on top and continue to cool.

Let the brownies cool completely.
Slice and Eat...YUM!!!

P.S. I submitted this recipe for the KCTS Cooks for the Holiday Cookbook. This recipe and a bunch of other awesome recipes are in the book. Yahoo!!! Buy the book and support public telivision. Click here fo rthe link KCTS Cooks for the Holiday.

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