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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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If you love the rich flavor of Mexican hot chocolate spiced with cinnamon, this dessert will delight you. These brownies are best served warm and gooey. Ingredients:
1/4 cup 1% low-fat milk |
3 cardamom pods, crushed |
3 whole allspice, crushed |
3 whole cloves |
1 (1-inch) cinnamon stick |
1/4 cup semisweet chocolate chips |
1/4 cup butter |
2 large eggs |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1 cup granulated sugar |
1/2 cup unsweetened cocoa |
1/3 cup packed brown sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Strain milk mixture through a fine sieve into a large microwave-safe bowl; discard solids. Add chocolate chips and butter to milk mixture; microwave at HIGH 20 seconds or until chips and butter melt, stirring until smooth. Cool slightly; add eggs, stirring with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Spread evenly into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until center is set. Cool 10 minutes in pan on a wire rack. Cut into 20 pieces.
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