Mexican brownies

Gotta have dessert, right? Might as well have a kick! Try these taste-tempting pleasers next time you’re up to take a quick dessert somewhere. Want a hint for putting the “chew” in your brownies? Use both butter and vegetable oil as we’ve done here.

Chewy Mexican Brownies
1/3 cup cocoa
1 1/2 tsp cayenne pepper
1/2 cup boiling water
2 ounces bittersweet chocolate, finely chopped
1/2 stick butter
1/2 cup vegetable oil
4 eggs
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp salt
6 ounces semisweet chocolate morsels

Preheat oven to 350 degrees. Line pan with two generous pieces of foil with excess all edges hanging over the sides (for easy pan removal). Spray with nonstick cooking spray. Stir cocoa, cayenne pepper and water together adding up to 2 additional tablespoons of water if needed to get a smooth consistency. Add bittersweet chocolate pieces and blend until melted. Whisk in melted butter, oil, eggs and vanilla until smooth. Blend in sugar, then flour and salt. Lastly, fold in semisweet chocolate chips and pour into baking pan. Use metal if possible as glass dishes retain heat and continue cooking after coming out of the oven. Bake 30 – 35 minutes. When completely cool (an hour), gently remove brownies using foil. Cool further if necessary before cutting into squares and serving.

Option: For an entirely different taste, substitute 1 1/2 teaspoons of instant espresso for the cayenne pepper.

ENJOY!