Aztec Gold Brownies Recipe

Ingredients for Aztec Gold Brownies

• Semisweet Chocolate
• Salted Butter
• 1 ½ cups granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons instant espresso powder
• Dried Chipotle Peppers
• All Purpose Flour
• Dutch Processed Cocoa Powder
• 4 large eggs
• Vanilla Extract

How to Make Aztec Gold Brownies

1. Preheat oven to 325°F (160°C).
2. Line an 8-inch square glass baking pan with foil, leaving an overhang on the sides for easy removal. Grease and flour the foil-lined pan.
3. In a heatproof glass bowl, melt 1 cup (2 sticks) unsalted butter and 12 ounces of finely grated bittersweet chocolate in 10-second intervals in the microwave, stirring after each interval until smooth. (If chocolate is well-grated, this should take about 40 seconds; stir after 30 seconds).
4. In a large mixing bowl, whisk together 1 ½ cups granulated sugar, 1 teaspoon ground cinnamon, 2 tablespoons instant espresso powder, and ½ teaspoon chipotle powder.
5. In a separate bowl, whisk together 1 ½ cups all-purpose flour and ½ cup unsweetened cocoa powder.
6. Pour the melted chocolate mixture into the sugar mixture. Beat on medium speed for about 30 seconds.
7. Scrape down the sides and bottom of the bowl and beat for another 20 seconds.
8. Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides as needed.
9. Add 1 teaspoon vanilla extract and stir to combine.
10. Add half of the flour mixture to the wet ingredients and mix on low speed until just combined.
11. Scrape down the bowl and add the remaining flour mixture, mixing until just incorporated.
12. Scrape down the bowl.
13. Beat on medium-high speed for about 45 seconds, or until the batter lightens visibly and incorporates air (this is the only leavening in the batter).
14. Pour the batter into the prepared pan and bake at 325°F (160°C) for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
15. Let the brownies cool in the pan for 15 minutes.
16. Lift the brownies out of the pan using the foil overhang and place them on a wire rack to cool completely. (If you cut them too soon, they will be gooey in the middle and crackle too much on top and fall apart. They should be fudgy in the middle with a bit of a crispy crust on top.)
17. Once completely cool, sprinkle with edible gold leaf.