Spicy Aztec Brownies
Lake Champlain’s Spicy Aztec Chocolate Bar gives these rich brownies a sweet heat. The cayenne and cinnamon send your taste buds on an adventure, but the best part might just be the texture and crunch from the bar’s pumpkin seeds. Enjoy these brownies with a glass of cold milk or, for a more indulgent treat, top with a scoop of vanilla bean ice cream and drench in Sonoma Syrup Co.’s Sea Salt Caramel Syrup.
INGREDIENTS FOR SPICY AZTEC BROWNIES:
1 ¼ cup Dutch-process cocoa
1 tsp sea salt
1 tsp baking powder
1 Tbsp pure vanilla extract (try Sonoma Syrup Co.’s Vanilla Bean Extract “Crush”, available at Sun River Gardens)
1 cup unsalted butter
2 ¼ cup granulated sugar
1 ½ cups all-purpose flour
2 Lake Champlain Spicy Aztec chocolate bars (6 oz total weight), chopped into 1/8” – ¼” pieces (also available at Sun River Gardens)
1. Preheat oven to 350° F. Butter a 9 × 13” pan; set aside.
2. In a large bowl, combine eggs, cocoa, salt, baking powder, and vanilla; beat until smooth.
3. In a saucepan over low heat, melt butter. Add sugar and continue to heat while stirring until mixture reaches 110° F on a candy thermometer.
4. Add hot butter and sugar to egg/cocoa mixture and stir until smooth.
5. Add flour and stir until smooth. Set aside to cool for 20 minutes and then stir in chopped chocolate.
6. Spread into prepared pan and bake 30 minutes or until toothpick inserted in center comes out mostly clean, with just a few crumbs stuck to the toothpick.
7. Cool on wire rack before cutting into squares.
Recipe development and photos by Laura Phann of Sun River Gardens