The Lush Chef

Libations used: 1 1/2 Tbs Kahlua
Libations left over: Add some to your morning coffee...
First of all, let me congratulate myself, because my blog is one year old!  I had started this endeavor right after last year's Spirit Awards (which were awesome this year, by the way) and after my Granny had passed away.  I was looking for something creative to do, separate from my job, and I have absolutely fallen in love with blogging.  I've had such a blast cooking and baking for my buddies, and the feedback I've gotten from family, friends and foodies has meant so much to me.  Thank you, everyone!  I hope to get even better and better at this, and continue bringing you all the tasty libations and boozy concoctions that you crave.

Now, on to this week!  Even though I was really tired after working this awards season, I still wanted to bake something for my friends' Oscar party.  I had found a recipe about a year ago (and now can't remember where) for marshmallow brownies that became a hit amongst the Lush Chef Taste Testers.  They're rich, gooey and something in them lends itself to hangover cures.  Because my friends love anything spicy, I kicked the brownies up a notch by adding cayenne, chili powder and cinnamon into the frosting for a Mexican twist.  Now that I'm always finding a way to slip alcohol into my baked goods, I added Kahlua to the frosting this time.  Let's just say these brownies were a winner on Oscar night...

Mexican Hot Chocolate Brownies - makes 24
Ingredients for the brownies:

• 1 cup unsalted butter, melted
• 2 cups sugar
• 1/4 cup cocoa
• 4 eggs
• 2 tsp vanilla
• 1 tsp salt
• 1 1/2 cups flour
• 2 1/2 cups mini marshmallows

Ingredients for the frosting:

• 1/4 cup unsalted butter, melted
• 1/3 cup cocoa
• 1 1/4 cups powdered sugar
• 1/8 tsp chili powder
• 1/8 tsp cinnamon
• 1/4 tsp cayenne
• 1-2 Tbs milk
• 1 1/2 Tbs Kahlua

To make the brownies:
- Preheat the oven to 375.
- Add butter, sugar and cocoa into a stand mixer and mix.
- Add the eggs, vanilla and salt and mix.
- Add the flour and mix.
- Bake in a greased 9x13 pan for 25 minutes, or until done.
- Immediately top with the marshmallows and bake for another 2 minutes.
- Dip a knife in cold water to spread the marshmallows evenly (you'll have to re-wet that knife a few times to accomplish this).
- Cool completely before you frost.

To make the frosting:
- Combine the butter, powdered sugar, cocoa, chili, cayenne and cinnamon.
- Add the Kahlua and 1-2 Tbs of milk, until desired consistency.