In preparation for Valentine's Day, my attention naturally turns to food. The kitchen has always been an extension of my heart; cooking is an act of love. While flowers and little trinkets are lovely, in my mind it is homemade edible gifts that have the most meaning. Among the list of romantic bites, sweet treats, and supposed aphrodisiacs, the ingredient most associated with this annual celebration of romance is chocolate. Foiled boxes of dark chocolate truffles, rich chocolate tortes, and towering layered cakes, the options are endless. This year I am spicing things up with these delightful, chewy brownies inspired by beloved Mexican hot chocolate. Their subtle sweetness, balanced with warm cinnamon and a dash of red chili pepper, makes for a lively dessert that is sure to spark a little passion.

Ingredients:

½ cup unsweetened cocoa powder

½ cup (1 stick) butter

2 eggs

1 teaspoon vanilla

1 cup sugar

¼ cup all-purpose flour

1 cup chopped walnuts

1 ½ teaspoons cinnamon

¼ teaspoon ground California chili or cayenne

¼ teaspoon kosher salt

Confectioners' sugar for dusting

Directions:

Preheat oven to 325 degrees. Grease an 8 x 8-inch baking pan with butter and line with parchment paper.

Melt the butter with the cocoa in a small saucepan over medium-low heat. Stir until smooth, then remove from heat and allow to cool for several minutes. Transfer to a large mixing bowl. When cool to the touch, whisk in the eggs, one at a time. Whisk till shiny and smooth. Add vanilla.

In a separate mixing bowl, combine the flour, sugar, nuts, cinnamon, chili, and salt. Next, slowly add this to the butter and cocoa mixture. Mix with a fork until just combined.

With a rubber spatula, pour and spread batter into the prepared baking pan. Bake for 20 to 30 minutes. Keep an eye on it and don't let it overbake. The brownies will be set around edges but still fudgy in the center. Use toothpick to test. Cool completely in the pan on a wire rack. Then, when cool cut into 9 to 12 brownies depending on the desired size. Carefully remove from the pan and peel away parchment paper. Use a fine mesh strainer to dust the tops with confectioners' sugar.

Notes:

To make these a Valentine's treat, cut little hearts out of parchment paper and place them on top of the brownies after they have been sliced. Proceed by dusting tops with the powdered sugar, then use metal tongs or kitchen tweezers to carefully remove the paper, leaving behind a sweet little heart impression.

California chili is a lovely mild chili that can often be found ground in the Latin section of a grocery store. If you can't find California chili you can use cayenne or even paprika. Avoid using prepared spice mixes labeled "Chili Powder" as these usually also contain cumin and garlic powder. If you are sensitive to heat try reducing the chili to 1/8- teaspoon.

This recipe can easily be doubled and baked in a 9 x 13-inch baking pan. You might need to adjust baking time slightly.

Happy Valentine's Day to all my lovely readers. Enjoy!