Author of Ed Engoron’s Choclatique, Running Press, 2011
Do not confuse Cinco de Mayo with Mexican Independence Day, which is actually on September 16.
Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla). The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on that fateful day under the leadership of General Ignacio Zaragoza Seguín.
Normally we celebrate at bars around the country where people enjoy tequila shots, Cadillac margaritas and nachos. I decided to add a little chocolate to the equation with my Cinco de Mayo Holiday Brownies. I felt that cinnamon and chili peppers are such an integral part of Mexican cuisine that they were an appropriate addition to an all-American favorite—the brownie. They are the closest flavors to what Montezuma himself may have consumed when he downed nearly 50 golden goblets of a roughly made chocolate beverage.
So enjoy the rich, spicy flavors of chocolate, cinnamon and chili, in this wonderful brownie. Better yet, make it really easy and bake-up a bag of our Choclatique Dark Chocolate Brownie Mix adding in the required cinnamon and chili.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ready In: 70 minutes
Yield: About 30 brownies
1-1/2 cups (3 sticks) unsalted butter
3 cups granulated sugar
6 large whole eggs
1 tablespoon pure vanilla extract
1/8 teaspoon pure almond extract
1 cups Choclatique Natura Unsweetened Cocoa Powder
1/4 cup Choclatique Black Onyx Unsweetened Cocoa Powder
1-1/2 cups all-purpose flour
1 tablepoon ground cinnamon
1/2 teaspoon ground cayenne pepper
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup Choclatique Milk Chocolate Chips
- Preheat oven to 350º F.
- Line a 12×15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles to help lift the baked brownies out of the pan.
- Place the butter in a microwave-safe bowl, and cook on medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined.
- Stir in eggs one at a time, incorporating each one before adding the next.
- Mix in the vanilla and almond extracts.
- Sift the cocoa, flour, cinnamon, cayenne pepper and baking powder into a bowl. Sprinkle in the salt.
- Mix the flour and cocoa mixture into the butter and sugar mixture, stirring to blend well. Fold in the chocolate chips and pour the batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes.
- Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.
ChefSecret: Make it Authentic! If you can find Mexican cinnamon (canela) in a local ethnic store, use it in place of the traditional bottled ground cinnamon for a real holiday flavor.