In case the 1,327 write-ups about tacos and margaritas didn’t give it away – Saturdayis Cinco de Mayo. Basically this is an excuse in America to allow yourself to eat 20 tacos. I can easily eat 20 tacos on a Wednesday in October, so maybe on this day I will eat 23. You should too. Tacos are the shit. They really are.
But this is not a write-up on tacos, or a recipe on a taco you should make. This is a write-up on why you should only eat 19 tacos on Saturdayinstead of 20 (I will still be eating 23 plus this…).
Ibarra chocolate baked into a brownie.
The perfect end to a taco gorging on Cinco de Mayo. It isn’t some weirdo brownie full of spicy chiles or ground up chipotle powder. It is a simple and classic brownie that you substitute melted Ibarra chocolate for some of the cocoa powder and sugar.
Ibarra is sold in the Mexican aisle of American grocery stores as a drinking chocolate – like, you make hot chocolate out of it. It is sold in circular blocks and it is chocolate and sugar combined along with cinnamon – a pretty good amount. Melt this into half and half and you’ll die – likely from the deliciousness, but maybe from a heart attack from half and half. It’s wonderful and I use it in all kinds of ways that are not for hot chocolate. I melt it into an ice cream base, I chop into chunks and bake into cookies and I bake it into brownies for a nice variance to the typical chocolate fudgy brownie. Same consistency, but more interesting taste.
Tomorrow I will be doing a cooking demonstration at someone’s home for a couple and their guests, and while I will be demonstrating three delicious tacos, I will be popping a batch of these in the oven while everyone stuffs their face with tacos. Warm and out of the oven, I will cover them with vanilla bean ice cream and cajeta for an awesome finish…I think I will tell them all only 17 tacos a piece come to think of it.
Ibarra chocolate brownies
- 20 tablespoons of unsalted butter
- One disc of Ibarra chocolate chopped and melted
- ¾ cup of cocoa powder I used Droste and it is darker than traditional American cocoa powder and also expensive so use what you have but your brownies will be lighter than pictured
- 2 cups of sugar
- 2 teaspoons of vanilla extract
- 2 teaspoons of salt
- 4 eggs cold
- 2/3 cup of flour
Heat the oven to 325 and have a rack in the middle ready to go.
Line and 8 inch pan with foil all the way around and up the sides and spray with cooking spray.
In a large saucepan melt the butter. Remove from heat and immediately add the sugar, cocoa powder, melted Ibarra, vanilla and salt AND four teaspoons of water. Stir to completely combine and let sit for about five minutes.
Then add the eggs, one at a time and vigorously stir (I use a wooden spoon) each eggs into the chocolate mixture. Add the flour and gently stir to combine, but don’t overdo it.
Bake for about 35-40 minutess – a toothpick in the center should come out with a few nice crumbs on it but not wet with batter. Cool in the pan on a rack for 10 minutes and then use the foil to lift out of the pan and continue cooling on the rack. Cut and store airtight at room temperature. I suppose these can last for a few days, but I have never had any left for more than two days so I can’t really say and hopefully you won’t have to find out either.