The past two weeks have absolutely flown by for me. On April 8th, I welcomed my twin sister Carly, and my mom to the west coast for our first ever ladies only trip. I can’t count on one hand the amount of times I belly laughed so hard it hurt through out the trip.
I guess you know you really had a good trip when you can look back and only dream of reliving each moment we had again and again. From the amateur tours of Vancouver, the spa day on the island to Whistler Telus Fest I would do it all over again in a heart beat. I ended up making these brownies as a little pick me up on Friday signifying my first week back at work, which felt like a long while. If you’re looking for a little spicy time in your life in the form of a chocolate fix, I would make these Mexican Chocolate Brownies.
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- Preheat oven to 350 degrees F. Grease and flour a square pan.
- In a large saucepan, melt ½ cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in ⅓ cup cocoa, ½ cup flour, salt, baking powder, cinnamon and cayenne pepper. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes.