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34 maltatoday SUNDAY 14 JANUARY 2018 THIS WEEK THE RECIPES Spicy Mexican brownies Ingredients • 227g butter, melted • 450g sugar • 4 eggs • 1 tsp vanilla extract • 80g cocoa powder • 120g plain flour • 1 tsp cinnamon • ¼ tsp cayenne pepper • ½ tsp salt • ½ tsp baking powder Garnish • Vanilla ice cream • Golden Syrup Method 1. Preheat the oven to 180°C. 2. Add the melted butter to the sugar, eggs and vanilla and stir with a wooden spoon until com- bined. 3. Add the cocoa, flour, cinnamon, cayenne pep- per, salt and baking powder and mix until com- bined. 4. Line a baking dish with baking paper and add the batter to the dish, smoothing over the top. 5. Bake in the oven for 25 mins until the top is set but a skewer inserted into the centre still comes out fudgy. 6. Allow to cool in the pan and then remove and cut into squares. 7. Serve with ice cream and a squirt of Golden Syrup. Brownies with ice cream are the perfect combination of hot and cold. This Mexican variety adds cinnamon and cayenne pepper for the ultimate twist on a classic. Made with grapes from the Parafada vineyard in Serralunga d'Alba, it has a complex structure reflecting the particular characteristics of the terrain. Fragrant and inviting, with its notes of rose, tangerine and violet, the palate has tannins of great quality, evolving into balsamic and floral aromas. COLOUR: Ruby red with purple and garnet reflections. AROMA: Slight scent of black raspberries and cherries with a background of vanilla. Ethereal with good structure. TASTE: Full-bodied, austere and concentrated with a good balance of acidity and tannin. FOOD AFFINITY: Braised or roasted meats, wild game, seasoned and strong cheeses. To be decanted and served at a temperature of 18° C. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Barolo Parafada 2011, Palladino Piedmonte, Italy