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Aztec brownie pie with a hint of cayenne




Source of Recipe


First published in Chatelaine's 09/2000 issue


List of Ingredients




1 cup ( 250 mL) hazlenuts, pecan halves or shelled pistachios (optional)
1 cup ( 250 mL) all-purpose flour
1 tsp ( 5 mL) cinnamon
1/4 tsp ( 1 mL) cayenne pepper
1/4 tsp ( 1 mL) salt
4 oz ( 125 g) or 4 squares unsweetened chocolate, coarsely chopped
2 oz ( 60 g) 2 squares semi-sweet chocolate, coarsely chopped
2/3 cup ( 150 mL) unsalted butter
3 eggs
1-1/4 cups ( 300 mL) granulated sugar
1-1/2 tsp ( 7 mL) vanilla
topping of French vanilla ice cream (optional)
topping of fresh ripe peaches, peeled and sliced (optional)

Recipe



1. Preheat oven to 325F (160C). If using nuts, spread out on a baking sheet. Toast in 325F (160C) oven for 8 to 10 minutes or until fragrant and lightly toasted. Set aside. Leave oven turned on. Meanwhile, lightly coat a 9 inch (23 cm) pie plate with cooking oil or spray.

2. In a small bowl, using a fork, stir flour with cinnamon, cayenne and salt until evenly mixed. Set aside. In a small saucepan, combine unsweetened chocolate, semi-sweet chocolate and butter. Set over low heat and stir often just until melted, about 5 minutes. Or place in a microwave-safe dish and melt, uncovered, on medium for 3 minutes, stirring halfway through.

3. Meanwhile, in a large bowl, whisk eggs. Stir in sugar and vanilla. Using a rubber spatula, scrape melted chocolate mixture into bowl. Stir until well combined. Gradually stir in flour mixture just until blended. Set aside a few nuts to use as garnish. Then stir remaining nuts into batter. Evenly spread batter into prepared pie plate. Arrange nuts decoratively in centre of brownie.

4. Bake in centre of 325F (160C) oven until edges are firm and centre seems set, about 33 minutes. (If a cake tester is inserted into centre, it will still have moist crumbs clinging to it.) Do not overbake. Cool on a rack. If making ahead, cover tightly with plastic wrap and refrigerate for up to 3 days. To serve, cut pie into wedges. Top each wedge with a scoop of rich ice cream and several peach slices, if you like.