Happy Cinco de Mayo!! AKA excuse to eat Mexican food day! I thought about trying another enchilada recipe today, (I still have one I'm curious about) but ultimately decided I wanted chocolate instead, so these were up.
I admit I don't generally make brownies from scratch, but these weren't hard. I only used 1/4 teaspoon of cayenne as I wasn't sure about the heat.
Here's my melted chocolate, butter, sugar, and salt.
After I added the eggs and vanilla.
This is what it looked like after I added the dry ingredients. This turned out to be a super thick batter.
I pretty much never buy parchment paper, so I just sprayed my pan really well with Pam.
Coming out of the oven, they looked like this.
Without the parchment paper, I let them cool completely in the pan. Making the frosting was easy, and I didn't frost them as thick as the original blogger did.
This frosting is rad. It is SO good. It's like a cinnamon roll without the actual roll. Getting the first brownie out of the pan was difficult, but that's how it always is. I really liked these. At first I found myself wanting a bit more heat, but then it hit me. I don't think I'd increase the cayenne to 1/2 teaspoon, I like the subtlety these had. It's not a smack you in the face kind of heat, it comes on slowly and surprisingly, these weren't overly cinnamon-y. The cinnamon adds a nice warmth. And seriously, I would keep this recipe just for the cinnamon buttercream, but I found myself being pleasantly surprised with the brownies as well. 4 stars, I'm keeping this one. Olé!
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