I worked late one day last week, and although it was past my regular bed time, I was way to wired to sleep. So I made brownies.
I'm a big fan of Haagen Dazs Mayan Chocolate ice cream, so I was pretty sure these brownies spiced with chili powder, cinnamon and ginger would be a hit.
The recipe calls for freshly ground cinnamon and ancho chili powder, but when making brownies at 10 pm... you use what's in the cupboard. In my case, preground cinnamon and mexican chili powder.
I don't often make brownies, although they are simple enough to make. Butter and chocolate are melted together, then sugar gets whisked in, then eggs. Some flour, and, in this cake, a bunch of spices, and the resulting batter goes in the oven. The recipe says to bake it for 30 minutes, but I baked mine for at least 45 minutes. And it was in no way overbaked. Fudgy in the center, a very thin crisp top. The edges were barely crispier than the middle, so I didn't even have to cut them off to get nice squares.
I really like the flavor. Added a bit of kick to the usual chocolate, but it was in no way hot-spicy. The recipe can be found on the Baked Sunday Mornings blog, and while you're at it, check out what the other bakers thought of Baked's Matt and Renato's Spicy Brownies.