(Original story from April 10, 2016) Just in time for Cinco de Mayo, its the Mexican Brownie , courtesy of Richard McHone!
· 3/4 cup salted butter
· 3/4 cup unsweetened cocoa powder
· 4 eggs
· 2 cups sugar
· 1 teaspoon vanilla
· 2 teaspoons TABASCO® brand Original Red Sauce
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
· 1 cup flour
· 3/4 cup whole almonds, roughly chopped
-Preheat oven to 350 degrees. Grease a 13 x 9 baking pan.
-Place butter in the top part of a double boiler. Set over a pot of simmering water. When it melts, add cocoa and stir until well blended. Let cool.*
-Beat eggs and sugar in a mixer on medium speed for 2 minutes, Add cocoa mixture, vanilla, TABASCO® Sauce, cinnamon and salt. Beat another minute. Stir in flour, then almonds.
-Pour batter into prepared pan. Bake for 25 minutes or until the center is done.
*In place of a double boiler, you can use a metal bowl that fits over a saucepan of boiling water.