Name: Mexican Brownie recipe by Durgesh Srivastava at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 stick unsalted butter + more for greasing; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla essence; 1/2 cup high quality unsweetened cocoa powder; 1/2 cup all purpose flour; 1/2 tsp Mexican cinnamon powder (I used Indian cinnamon powder); 1 tsp pequin chilli powder ( I used black pepper powder); 1/2 tsp baking powder

Ingredients Serving: 4

1 stick unsalted butter + more for greasing
1 cup sugar
2 large eggs
1 teaspoon vanilla essence
1/2 cup high quality unsweetened cocoa powder
1/2 cup all purpose flour
1/2 tsp Mexican cinnamon powder (I used Indian cinnamon powder)
1 tsp pequin chilli powder ( I used black pepper powder)
1/2 tsp baking powder

Instructions

Preheat the microwave on 180 degrees celsius for 5 mins.
Line a baking dish with parchment paper. Press into the corners. Lightly grease the paper.
Melt the butter on heat, then let it cool slightly and add the vanilla essence. Add sugar and eggs and mix until it is combined well.
Sieve the flour, cocoa powder, black pepper powder. Add in the butter mixture.
Mix to make a smooth batter. Pour in a baking dish.
Bake for 25-30 mins on a convection microwave.
Check with a toothpick.
Once cooked, let it cool completely.
To make the chocolate glaze, melt the dark chocolate by main Marie method.
Add in cream and mix well.
Spread this on the brownie and keep it in the fridge.
Serve it after 20 mins.

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