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September 2008 Issue
Spice Box Brownie Cookies
by Ronda L. Halpin
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South and Central America have brought us many great food items. Corn, tomatoes and potatoes are all from there. But when it comes to pure emotional impact, it's hard to overlook chocolate! What's more, pairing it with hot spices is also a tradition born from that region. So this month, in honor of that delicious heritage, I'm offering a super simple cookie recipe that will knock your socks off. These cookies are a wonderful blend of all the things that make brownies wonderful, along with the addition of cinnamon and cayenne.

I highly recommend pairing a couple of these cookies with a cup of coffee or, better yet, some hot chocolate. What a wonderful way to give a nod to the ancient peoples that gave us our most hallowed treat.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Spice Box Brownie Cookies

  • 1 box brownie mix
  • 1 egg
  • 2 T. water
  • 1/3 c. canola oil
  • 1 tsp. cayenne pepper
  • 1 tsp. cinnamon
Preheat the oven to 350 degrees Fahrenheit. Mix all of the ingredients together. Feel free to add chopped nuts or chocolate chips. Place on a greased cookie sheet and bake them for eight minutes.
  • Yields: 3 dozen
  • Preparation Time: 20 minutes

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