Saturday, May 5, 2012

Mexican Spiced Brownies

1 cup vegetable oil
2 cups raw (turbinado) sugar
2 teaspoons vanilla extract
4 eggs
1 cup flour
2/3 cup unsweetened cocoa powder
2 TBSP cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 tsp ground cloves

Preheat oven to 350 degrees and grease a 13x9 inch baking pan.

In mixer bowl, beat together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, salt, cinnamon and cloves  in a separate bowl and gradually add into mixing bowl until well blended. Pour into baking pan.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

3/4 cup sugar
6 TBSP butter
4-6 TBSP milk
2 cups powdered sugar
pinch cayenne pepper

In a small saucepan, heat sugar over medium heat stirring constantly. Sugar will melt into a golden brown liquid. Once melted, remove from heat and add butter and 1 TBSP milk and stir well (it will be lumpy) Return mixture to medium heat and stir until it becomes smooth. Let cool 5 minutes.

In a mixer bowl, beat cooled sugar mixture and 3 TBSP milk. Add powdered sugar and a pinch of cayenne and beat until it forms a smooth frosting. If mixture is too dry, add more milk 1 TBSP at a time. If it is too runny, add sugar 1/8 cup at a time. Spread frosting over the pan of brownies and let sit at least 30 minutes before cutting into squares.

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