Did you know that today is National Brownie Day? What better way to celebrate such a delicious day than Mexican Chocolate Brownies?
One new feature of the magazine (and I’m not sure when it started), is a few recipes in each magazine. They’re always seasonally appropriate, and come from all over. This Mexican Chocolate Brownies recipe caught my eye because it comes from Bird Bakery in San Antonio. I haven’t been there, but the brownies looked so good, I had to give it a try.
A little side ingredient note – have you guys noticed that Ghirardelli is now selling their baking cocoa in resealable pouches instead of cylindrical cans? I am smitten. It’s so much easier to measure, scoop, and store!
I really love the assertive spices here. The cinnamon is strongest, with just a background of heat from the cayenne. These are perfect with a cup of coffee on a freezing winter afternoon.
Disclosure: This post is not sponsored or endorsed by Ghirardelli. I went to a promotional event earlier this year where they showed off their new baking products, including this baking cocoa. However, I have long used their products in all my baking, and will continue to do so whether they notice this post or not. I adore their chocolate!