Mexican Brownies

• Brownies:
• 2 cups sugar
• 1 cup butter (or margarine)
• 2 eggs
• 2 tsp. vanilla
• 1 1/2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 5 Tbsp. cocoa
• 1 to 1 1/2 tsp. chili powder
• 1/4 to 1/2 tsp. cayanne pepper
• 1 1/2 tsp. cinnamon
• Chocolate fudge icing (optional):
• 1 stick butter (or margarine)
• 4 Tbsp. cocoa
• 1/3 cup milk
• 1/2 bag powdered sugar
• 1 tsp. vanilla

1. Brownies:
2. Cream sugar, butter, eggs, and vanilla in a bowl or electric mixer.
3. Combine flour, baking powder, salt, cocoa, cinnamon, and chili powders. Add dry ingredients to first mixture and mix carefully.
4. Spread in 13 x 9 greased pan. Bake at 350 degrees for 25 minutes. Or, make brownie bites: Grease a non-stick mini muffin tin and divide the batter evenly among the cups - about 3/4 full. Bake at 350 degrees for about 20 minutes.
5. Chocolate fudge icing:
6. Heat butter (or margarine), milk, and cocoa until butter (or margarine) is melted. Mix 1/2 bag powdered sugar with 1 tsp. vanilla. Beat melted ingredients into powdered sugar/vanilla mixture until smooth. Spread on cake or brownies immediately after removing them from oven. Add nuts to top while icing is still hot, if desired.

brownies, sugar, butter, eggs, vanilla, flour, baking powder, salt, cocoa, chili powder, cayanne pepper, cinnamon, chocolate fudge icing, butter, cocoa, milk, powdered sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/mexican-brownies-1207400 (may not work)