Aztec Gold Brownies
Indulge in the decadent allure of Aztec Gold Brownies, where rich chocolate meets a bold blend of spices for a treat that’s truly unforgettable. These fudgy brownies feature layers of semi-sweet chocolate and dark chocolate chunks, elevated by the warmth of ground cinnamon and a hint of cayenne pepper for a subtly spicy kick. With their perfectly balanced sweetness from a mix of granulated and light brown sugars, these brownies deliver a luxurious texture and flavor that’s anything but ordinary. Perfectly baked in just 30 minutes, these crowd-pleasers are ideal for dessert lovers craving something adventurous yet comforting. Serve them warm with a scoop of vanilla ice cream to elevate this indulgence to golden status! Keywords: Aztec Gold Brownies, spicy brownies, chocolate with cinnamon, cayenne brownies.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons salt
- 100 grams dark chocolate chunks
Instructions
Preheat your oven to 175°C (350°F). Line a 20x20 cm (8x8 inch) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy. Let the mixture cool slightly.
In a large mixing bowl, combine granulated sugar, light brown sugar, and the melted chocolate-butter mixture. Whisk until fully combined.
Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, cinnamon, cayenne pepper, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
Fold in the dark chocolate chunks for extra richness and texture.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 12 squares or your preferred serving size.
Serve as is, or pair with a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 38.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
