Sometimes a little heat can be just the ticket to making things…interesting.
In food, spices turn up the volume on the eating experience, filling the one partaking with a gentle warmth that seems to radiate, awakening the senses, making them heightened and better able to receive an experience of the culinary kind in all of its glory.
Spices such as cinnamon and cayenne have an earthy and very primal note to them, and when they’re sprinkled into something either sweet or savory, create a unique and mysterious quality that simply cannot be ignored.
Frankly, they often leave one craving more.
While too much spice can be overwhelming on the palette, just the right amount piques curiosity, and creates a longing to taste more of what’s being offered.
It invigorates and prompts one to try to discern the subtle nuances in what is being presented.
And so it is as well with those wonderfully enchanting “spices” of the emotional and spiritual kind that exist between human beings, as they awaken us to one another and create a bit of “sweet heat”—the good kind of friction—that attracts us to each other and causes us to want to understand one another better, and in more intimate ways.
Though my husband and I are truly two peas in a pod, and one another’s best friends, we certainly have our occasional heated tiffs, or, shall we say, moments that are sprinkled liberally with some “spice”.
There are times that we go back and forth on something for quite a long time, approaching it from this angle and then from that angle in our separateness, until finally the warmth from that spiciness begins to permeate into each of our souls, drawing us irresistibly closer to one another instead of further apart.
Then, and only then, do we find ourselves in authentic territory where truth resides rather than defensiveness, and where self-preservation dissolves into genuine feeling, honesty, and clarity.
And because of this, there has not been one single time that we haven’t come out of a disagreement better off and even closer as a couple than we were before we had the tiff.
But it is only because there is first a willingness to taste the spice, and not turn away from it, fearing it.
See, there’s something quite magical about spice that draws people in, somehow causing us to want to connect and let go of our differences.
The sweet heat that emanates from spice intoxicates, in a way, and somehow enlivens us to what is happening around us.
And yet, it mysteriously warms and soothes at the same time.
Yes, sometimes a touch of spice is exactly what we need to taste on our tongues in order to create some sweet heat that will bring us out of any apathy that may be present.
All we need do is revel in the little sprinklings of it, find the nuances in it, and allow it to work its invigorating magic on us in every way.
Taste what’s good and pass it on.
Ingrid
“Sweet Heat” Mexican Hot Chocolate Brownies
by Ingrid Beer
Print RecipeYield: Makes 18 rich and super fudgy brownies
Ingredients:
• 1 cup all-purpose flour
• ¼ cup cocoa powder
• 1 ¾ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (you can use 1/8 teaspoon for a little less “heat”, if you’re not sure)
• 1 cup unsalted butter
• 12 ounces bittersweet chocolate chips (I use Ghirardelli brand 60% cocoa chips)
• 1 ¼ cup granulated sugar
• ½ cup, packed, brown sugar
• 1 teaspoon instant espresso coffee granules (I use Medaglia D’Oro brand)
• 4 eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¼ teaspoon orange zest
Preparation:
-Preheat your oven to 350°, and line a 11 x 7 x 1 ½” glass baking dish with enough foil so that there is a slight overhang (for easier removal), and lightly mist with cooking spray; place the prepared baking dish on a parchment-lined baking sheet. (You can use a 9 x 13 pan, too; just know that the brownies will be slightly thinner, and you will need to adjust the baking time to about 25-35 minutes.)
-Sift together the flour, cocoa powder, cinnamon, salt, and cayenne pepper, and set aside these dry ingredients.
-Place the butter and the chocolate into a small to medium-size glass bowl, and place the bowl over a pot of very gently simmering water (double-boiler method); allow the butter and chocolate to melt together, stirring occasionally to blend.
-Once the butter and chocolate is melted, carefully pour it into another large bowl, scraping ever last bit of it out, and allow it to cool slightly for about 5-10 minutes.
-Next, add both of the sugars, plus the instant espresso coffee granules, into the melted butter/chocolate mixture, and using a whisk, gently whisk those in until well blended.
-Add one egg at a time into the mixture, gently whisking until it is blended in; add in the vanilla and the orange zest, and whisk those in.
-Next, add the dry ingredients into the mixture, and gently whisk those in until they are incorporated, taking care not to over-mix.
-Pour the batter into your prepared pan, and bake for about 55 minutes, or just until a toothpick inserted comes out fairly clean (it’s not quite the same doing a “toothpick test” on fudgy brownies as it is a cake—you still may get a little batter, but it shouldn’t be too wet.)
-Allow to cool in baking dish for about 10 minutes, and then using the overhanging foil, lift the brownies out and allow them to completely cool and set (which can take 3-5 hours!) before cutting.
Yummy !!!!
I made them and they are so amazing ! !
Emily, thanks for taking a moment to comment on your experience! I’m so glad you enjoyed these. 🙂
Wow! So good! I only had a 9×13 metal pan, but the tips on cooking time & the tin foil were spot on! Just enough of a kick. Lol – couldn’t wait for them to completely cool! (3 hours!)
Karen, thanks so much for sharing—so glad you enjoyed them!
I made these following the recipe exactly with FABULOUS results. I brought these to a friend’s Taco/Game Night covered in powdered sugar mixed with a pinch of cinnamon, cayenne, and cocoa powder just to bring out the flavor of the brownies and everyone loved them! Thank Pinterest and your awesome pictures!
Ashley, so glad you shared that with me! Super excited that you and your friends enjoyed these!
Going to try these for our dinner party this week. I’m not a big fan of orange & chocolate, is the orange flavor very noticeable? I enjoyed the reading introducing this recipe! I loved how you used real life to describe the “sweet heat” in this recipe. Bravo!
Hi Annie! I’m excited you plan on making these! As far as the orange flavor, I wouldn’t say it’s super strong, more of an essence, complimenting the spices in the brownies. But feel free to leave it out completely, if you’d prefer that. And I really appreciate your words on the post itself—I love trying to find the food/life parallels whenever possible! 🙂 Hope you enjoy…
I made these tonight for my boyfriend’s game night. I followed another commenter’s suggestion and dusted powdered sugar on top. Big hit!! Thank you. 🙂
Hey Brielle, that’s great! So glad they were a hit, and thank you for sharing your experience!
These were great! I made them for my son’s teachers for their cinco de mayo celebration at school. I added a glaze that I drizzled over the brownies before I cut them: confectioners sugar, cinnamon, cornstarch and heavy cream. Very good!
Hi Julia, how wonderful! Glad these turned out so well for you, and your glaze sounds delicious, too! Thanks for sharing your experience.
Made these today, Couldn’t wait for them to cool down, they are amazing!! I was planning to take some to work tomorrow but have decided that I don’t like my co-workers enough to share. 😈
Haha! You naughty gal, you, Sharon! 😉 Actually, I’m super touched that you enjoyed these enough to keep ‘em for yourself this time; and maybe, just maybe, if your coworkers “behave”, lol, they’ll eventually get a batch! Thank you so much for your comments.
I am going to try tonight after work. Wondering on a subsistute for butter. Avocados, applesauce, coconut oil??
Thanks!
Hi Karen, so excited to read you’re planning on preparing these spicy and delicious brownies!
As far as a substitute for the butter goes, that’s a tough one for me to recommend, as I have not prepared these with a substitution.
Each of the possible substitutions you listed have a very different texture and/or consistency from butter, and the coconut oil will actually impart a very different flavor (which may conflict), so that’s my concern.
If you’ve baked using these items and have had good results, I’d say go for it! But if you’re looking for the results that I had with the recipe—thick, fudge-y texture—nothing will be the same as the butter. To be completely candid, I’m not certain how they would turn out using anything else.
Perhaps the closest thing would be something like “Earth Balance” non-dairy buttery spread (you could melt this down), but again, not sure.
Whatever route you choose to go, I hope these turn out well for you, and that you can enjoy them!
Comments on the brownies included: “OMG” and “Lifechanging”. So, I think they are a hit. Thanks much for a great recipe
I love it, Janene! 🙂
Glad these were such a success, and thank you for taking a minute to share the experience with me.
These are the best brownies I’ve ever had!! Theyve ruined all other brownies for me! Everyone is obsessed with them- thank you!
Hi Erica, that makes me so happy! (I’m must say that I’m thrilled that I’ve “ruined all other brownies” for you with this recipe, lol!) 😉
So glad that you and the folks you’ve shared these with enjoyed them so much—I very much appreciate you letting me know they were a success for you.