Mexican Brownies with Tequila Lime Buttercream

Heat your oven to 350 F and grease and line a 9×9 square baking pan with parchment paper.

Into the bowl of a double boiler or a medium metal mixing bowl add the chocolate and butter. Place over the double boiler set over medium heat or in a hot water bath (make sure the bottom of the bowl doesn’t touch the water) and stir until the chocolate and butter is melted.

Remove bowl from the heat and stir in the sugar, cocoa powder, vanilla and eggs.

In a small bowl combine the flour, cinnamon, salt and cayenne pepper. Add it to the chocolate mixture and combine well.

Pour the brownie batter into your prepared pan, smoothing it out evenly and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely in the pan before removing to cut into 1 inch squares. Once the brownies are cool and cut, prepare the buttercream.

In the bowl of your stand mixer fitted with the paddle attachment cream the butter, confectioners’ sugar, tequila and milk on medium-high speed until the buttercream is light and airy, about 3-4 minutes. Gently fold in lime zest.

With a small offset spatula, apply a small amount of buttercream to the top of each brownie square. Store brownies in an airtight container for 3-4 days.