Mexican Chocolate Brownies With Tangerine Cream Cheese Frosting
Ummmm, yeah. These brownies taste as ridiculously good as you think they do. Daddycrat, after spending a day at home alone with them told me, "Darling, love of my life, unless you want me to double in size and grow some sexy man boobs you can never make those brownies again." Consider yourself warned.
Mexican Chocolate Brownies with Tangerine Cream Cheese Frosting:
8 ounces semi-sweet chocolate (I made mine from cocoa powder, sugar & butter $2.99/10 ounce container) 2 eggs $.40 - (@$2.50/dozen) 1/4 milk $.07 1/2 stick butter melted $.50 (@$3.99/package of four) 1 teaspoon ground cinnamon 1/2 cup sugar 3/4 cup flour (I used half corn/half sweet rice for gluten-free) 1/4 teaspoon salt 1/2 teaspoon baking powder
Total: $3.96 (not including staples)
Preheat oven to 400. Grease a square pan with butter. Mix flour and baking soda. Set aside. Melt chocolate in a double burner. Add butter, sugar, cinnamon and salt. Mix until melted, remove from heat. Separately whisk eggs in a bowl. Slowly whisk the eggs into the chocolate mixture, then the milk, then the flour. Pour into greased pan and bake for 25-30 minutes or until it's solid in the middle.
Mix softened cream cheese and butter with electric mixture until smooth. Add vanilla. Mix. Add powdered sugar mixing bit by bit until the frosting has the amount of sweetness you like. You don't have to use all the sugar if you don't want to. Finish by mixing in the tangerine zest.