Treat of the Week #3

Just south of here in Carlsbad, there is a chocolatier I am obsessed with. Chuao Chocolatier makes the most amazing chocolates in flavors that would surprise you a little. Some of the more interesting ones are the Chevere truffle with "A silky goat cheese and Pear Williams buttercream enhanced with a touch of crushed black peppercorns inside a dark Venezuelan chocolate bonbon." (can you say YUM!!) and the Le Citron with "Whole lemon pulp blended in a soft caramel, with fresh mint-infused cream, covered with Venezuelan milk chocolate."

My very favorite item, however, is their signature chocolate bar, the Spicy Maya. It’s a sweet and spicy wonderland with rich dark chocolate and a small taste chile, cayenne pepper and cinnamon. Trust me, if you're a dark chocolate lover, this is a must taste.

So at home yesterday, with all the rain outside, I wanted something a bit spicy and decided to capture my favorite decadent chocolate bar in a yummy fudgy brownie. I think it turned out pretty great. These turn out thick, gooey and fudgy, with a rich dark chocolate taste and a little tickle of heat.

The "I wish I was a" spicy maya brownie

4 oz. unsweetened chocolate
¾ cup butter
1 ¾ cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
½ tsp cayenne pepper

½ cup powdered sugar
1 tsp cinnamon

Melt together chocolate and butter until smooth. Cool for about 10 minutes. In a mixing bowl, combine melted chocolate mixture and sugar, mix well. Stir in eggs and vanilla. Add flour and cayenne; mix well. Line an 8x8 pan with foil. Pour batter into pan and bake @ 350 degrees for about 45-50 minutes. Remove from oven and let cool for about 45 minutes or until to room temp. Combine powdered sugar and cinnamon together. Remove brownies from pan and cut into 9 squares. Dust with powdered sugar mixture and Enjoy!!