Oh my ganache-ness – these spicy brownies with a sweet-hot Mexican ganache will make your Cinco de Mayo guests beg you for the recipe. So you have to make these. Besides, every kitchen lover needs to know how to do a simple-yet-stunning glossy ganache. And don’t be afraid of the heat; it’s mild and intriguing.
1 box brownie mix (I used Ghirardelli)
Eggs, oil, and water per box instructions (I always use the extra egg recipe in fine print at the bottom)
1.5 to 2 tsp ancho chili powder
3/4 tsp ground cloves
SPICY MEXICAN GANACHE
8 oz chocolate (I used half semisweet chocolate and half dark chocolate with 60% cacao)
1 cup (8 oz) heavy whipping cream
2 and 1/4 tsp chili powder (I used ancho chili powder)
1/2 tsp ground cloves
1/4 tsp ground cinnamon
1 Tbsp butter
1 tsp vanilla (optional)
Mix all batter ingredients together. Pour into a well-greased pan and bake as directed on the box. After brownie pan has cooled, cut brownies into servings and remove from pan. (You can leave them uncut, I guess, but you’ll see later why I like to cut this particular brownie before frosting it.)
Chop chocolate into pieces.
In a small saucepan, mix together the cream, chili powder, cloves, and cinnamon. Place on medium heat and bring to a simmer then remove from heat. Don’t bring it to a big ol’ rollicking boil. We don’t want it to scald. Just watch for a smattering of bubbles that you’d expect from a charming simmer. It’ll only take a minute or two. Set aside.
Microwave chocolate pieces at 50% power for about 30-40 seconds at a time, stirring in between, until completely smooth.
Next, pour the spiced cream through a sieve or strainer into the bowl with the melted chocolate. In the photo below, you’ll see that the sieve will catch some of the larger pieces of spice; discard what is in the strainer. By straining your cream, your ganache will look even shinier and smoother.
Mix together the spiced cream and chocolate until a uniform consistency.
The final step of your ganache is to add a tablespoon of butter and a splash of vanilla if you like it. The butter adds an irresistible glossy sheen to the ganache. It will be the thing that causes your guests to be blinded with dessert lust before they even take a bite. Stir in the butter and vanilla completely.
After mixing in the butter and vanilla, your ganache is done. At this point, you COULD frost the entire pan of brownies. But I have a better suggestion. Cut first, then frost. Here’s why: Ganache does this amazing thing. It is shiny and viscous and oozy. And then gravity does this thing with ganache, creating works of art out of slowly descending streams of chocolate bliss. So, to take advantage of this phenomenon, I cut my brownies first, remove them from the pan one by one, and place them onto a rack. Then I put a big glob of ganache onto each brownie and use my spoon to guide the ganache to the edges, where it slowly plummets until it is frozen in time. Can’t. Resist. Must. Eat.
I hope your Cinco de Mayo is as sweet, spicy, and muy caliente as these brownies with Mexican ganache.