Cinco de Mayo is coming! Do you plan on partying the night away? I do and here’s a holiday treat to share with your friends and family over some margaritas, Coronas, or simply spiced Mexican rice milk.
This cake-type brownie comes with a strong kick of flavor, SPICE and what’s great about this recipe is the ability to adjust the level of spiciness to your desire. Want it flaming hot, add 1 tablespoon of crushed red pepper or if you’re looking for a light mild kick then, 1/2 teaspoon will be sufficient. Either way, this is not an everyday type of brownie found in stores making this recipe a one of a kind must try.
My favorite part was the glaze which truly amazed me on flavor. Who knew sour cream could compliment so well on chocolate? Some may describe sour cream alone as having a mild sweet and sour taste similar to Greek yogurt which may not be palatable to some. Surprisingly, most it’s flavor becomes masked from the sweetness of powdered sugar and cinnamon giving this Mexican treat a rich aroma of warm cinnamon yet peppery spice.
It’s soft creamy texture makes the frosting smooth and easy to spread. For more of a glaze, follow the Sour Cream recipe described below or for a thicker consistency (frosting), use 1 teaspoon of whole milk instead of 1 – 2 tablespoons of skim milk. Note: Skim (fat-free) milk is less creamy than whole milk giving it more of a “watery” texture hence, a glaze consistency. Either way you choose, the amount of milk in such small amounts should not alter the flavor of sour cream mixture.
So when Sunday comes, be a little daring and kick it up a notch and see who can handle the spicy flavor of chocolate.
- 1 1/4 cups unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 4 eggs
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 tablespoon pure vanilla extract
- 1/3 cup unsalted butter, softened
- 1/3 cup sour cream
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon pure vanilla extract
- 4 cups confectioners sugar
- 1-2 teaspoons milk
- baking cocoa for garnish (optional)
- Heat oven to 350 degrees F. Grease and flour bottom and sides of a 13x9-inch baking pan; set aside.
- In small bowl, stir butter and cocoa until blended. Beat in eggs using an electric mixture for 3 minutes.
- Add remaining cake ingredients and mix on low speed just until blended. Spread in pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
- In large bowl, beat butter using an electric mixer until light and fluffy. Beat in cream, cinnamon and vanilla, scraping sides of bowl frequently.
- On low speed add confectioners sugar 1 cup at a time. Stir in milk 1 teaspoon at a time until frosting becomes smooth and spreadable.
- Frost cake and sprinkle lightly with cocoa. ENJOY!
Spicy Mexican Brownie Cake recipe slightly adapted from (p.47) Betty Crocker's The Big Book of Cakes.