Before we talk about these amazing chocolate-and-spice brownies, let’s clear this up: Cinco de Mayo is not Mexico’s Independence Day. This has long been the belief of many Americans who assume that all the revelry and celebration associated with the 5th of May must be hugely significant to Mexico’s overall history, but it is not correct—Independence Day in Mexico happens in September. Cinco de Mayo is observed in commemoration of what happened half a century later, in 1862, in one Mexican state.
But the story of Cinco de Mayo is a great tale of triumph by a people whose love for their land outweighed the military might of a wealthy bully, and my brownies pay tribute to their passion. It is a tale so inspiring, it cannot be properly told without an incredible, dramatic anthem, like this one by Ennio Morricone (take a listen as you read). Yes, he is Italian, but Morricone’s composition is perfect for this story of a proud and dedicated people. You may also recognize this stunning piece from the ads for Modelo Mexican beer.
Mexico’s newly elected president, Benito Juárez—who was also the first indigenous political leader of the country—had inherited some economic troubles and overdue loans by European governments, and they were demanding payment. Juárez was able to cut a deal with the leaders of the U.K. and Spain, but the French president at that time wanted to call their loans by foreclosing on the region of Puebla, which was along the main road between the capital of Mexico City and the port city of Veracruz. This obviously did not sit well with Juárez. He rallied the loyal locals to stand with the Mexican Army in holding their ground (figuratively and literally) in Puebla, and when the French troops arrived the morning of May 5, outnumbering the Mexican troops and patriots by nearly 3-1, they were in for a surprise. What the Mexicans lacked in numbers, they more than tripled in might and spirit, and the French troops were forced to retreat by the end of the same day.
It was only one battle in a lengthier saga that later ended with the French taking the land for a short few years, but the story rings patriotic for anyone with a heart for civil rights, which was also playing out in the U.S. during those years. Cinco de Mayo is considered a minor holiday in most of Mexico, but here in the States, someone else’s one-day battle victory has become reason enough to throw a party. This one, not surprisingly, works out especially well for the distributors of Mexican beer. Come to think of it, the Cinco de Mayo story itself should be in one of those Modelo commercials. That would make a lot of sense.
My idea of a party, naturally, always comes back to the food. For Cinco de Mayo, I’ve skipped the obvious margaritas in favor of a sweet treat that honors the Mexican tradition of chocolate, which was so revered by the ancient Mayans and Aztecs that they used it as currency. Today, chocolate continues to play a significant role in the traditional moles of the Puebla region. Chile peppers complement chocolate exceptionally well, so I’ve added a hint of chipotle powder to these brownies, which are also kissed with extra dark cocoa, a good dose of cinnamon and real vanilla. And all the Mexican grandmothers shouted, “amén!”
If these brownies sound a bit too gourmet for your kitchen skills, relax, because this decadent dessert begins with a box of Ghirardelli. I’m all in favor of a shortcut that makes sense, and they are, in my opinion, the best box brownies, but use the one you like. The oh-so-easy ganache is optional, but allow me to tempt you further by mentioning that I spiked it with a splash of Patron XO Café Dark, a coffee- and cocoa-infused Mexican tequila. To keep it humble, I’ve baked it up in a cast-iron skillet, but don’t be fooled—this is a rich and decadent dessert for the ages, and it is worth fighting for. Call it “the ecstasy of chocolate,” if you wish.
1 box brownie mix* (I love Ghirardelli dark chocolate, but use your favorite), plus listed ingredients to make them
1 Tbsp. dark cocoa powder (Mine is from King Arthur Baking, but Hershey Special Dark would be OK)
1 tsp. espresso powder*, optional (deepens the chocolate, but does not add coffee flavor)
1 tsp. ground cinnamon
1/2 tsp. pure ground chipotle* (see notes)
1 tsp. real vanilla extract
1/3 cup Ghirardelli semi-sweet chocolate chips
A few pinches of coarse sea salt or kosher salt
Butter, for greasing the skillet or brownie pan*
1/2 cup heavy cream
4 oz. Ghirardelli semi-sweet chocolate chips*
1 Tbsp. Kahlua or Patron XO Café Dark liqueur, optional
The brownie mix I use produces a chewy, fudge-style brownie. In addition to the mix, be sure you also have the ingredients listed on the box for making them.
Espresso powder is a specialty ingredient that I found in the baking aisle of a gourmet supermarket. You could also substitute a good quality instant coffee, such as Starbucks Via brand, or simply omit it.
I am crazy about the combination of chocolate and chiles! Chipotle, which is smoked jalapeno, is especially nice here. You could also use up to the same amount of pure cayenne powder, which is spicier, or pure ancho powder, which is milder and more fruity. Please do not use what is generically labeled as “chili powder,” as these random blends usually also include salt, garlic, oregano and other spices you wouldn’t want in brownies. Check your labels, always.
My decision to use the cast-iron skillet presented a few other adjustments, because a 10.25” skillet means a slightly different distribution of brownie batter. Also, the cast iron is heavy and retains heat differently than my usual 8 x 8 glass dish. I have adjusted the baking time accordingly in my instructions, but please consider your mix recommendations as well as your baking vessel.
According to my digital kitchen scale, 1/2 cup of chocolate chips was only three ounces, which falls short of “equal parts” with the cream. If you don’t have a scale, measure out 1/2 cup, then pile on as many more chips as you can without them spilling, and you’ll be in good shape.
As if the brownies are not decadent enough, believe that the next step makes them even better. If you have ever thought of ganache as “fancy,” you can lay that idea to rest. It is nothing more than equal parts hot cream and rich chocolate. I’ve spiked it with a Mexican liqueur, and it sends these brownies into purely heroic territory.
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