Aztec Gold Brownies Recipes

AZTEC CHOCOLATE DOUGHNUTS

Steps:

• In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
• Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
• Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
• In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
• In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.

MEXICAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
• Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
• Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.

AZTEC GOLD BROWNIES

Steps:

• Preheat oven to 325°F
• Line 8-inch glass baking pan with foil, grease and flour.
• In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
• Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
• Put flour and cocoa in another bowl and mix well.
• Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
• Scrape sides and bottom of bowl and beat another 20 seconds or so.
• Add eggs, beat to incorporate, scraping as needed.
• Add vanilla and stir to incorporate.
• Add half of flour mixture, and stir on low speed until mostly mixed it.
• Scrape bowl and add rest of flour, mixing until incorporated.
• Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
• Scrape into prepared pan and bake at 325°F for 30-35 minutes.
• Allow to cool in pan for 15 minutes.
• Lift out foil and lay on a wire rack and allow to cool completely before cutting.
• If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
• They should be fudgy in the middle with a bit of a crispy crust on top.
• Take them over the top by sprinkling with edible gold leaf.

AZTEC ELIXIR

Steps:

• In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place.
• In a saucepan, combine the milk and cream and heat until warm over medium high heat.
• Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes.
• After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.

GOLD RUSH BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, combine crumbs, chocolate chips and pecans. Stir in milk until blended (batter will be stiff). Spread into a greased 8-in. square baking pan. , Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

AZTEC GOLD CHILI

Steps:

• Combine first ten ingredients in microwave safe dish.
• Microwave on high for 2 and 1/2 minutes.
• Stir in 1-2 T water if mixture becomes too dry.
• Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
• Let stand 3 minutes.
• Stir in turkey.
• Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
• Add tomatoes, beans, peppers and chocolate.
• Mix well.
• Microwave on medium for 40 minutes, stirring twice.
• Serve with sour cream, grated cheese, diced onions and tortilla chips.