52 weeks of baking – Bars & Squares
I can’t leave a recipe alone, I always want to add more things, more flavor to make a new creation. These brownies are laced with a little chili powder, not the mixed chili powder you use to season a good meat and bean chili, but New Mexican dried chilies that have been ground into a powder. This chili powder gives deep chili flavor with only a smidgen of warmth at the back of the throat and not a full mouth kick of heat like cayenne does. The swirled topping is a combination of almond butter, cream cheese to improve the texture and a dash of cinnamon making the brownies reminiscent of Mexican hot chocolate.
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