Discovering Flavor: An Honest Review of Spice Islands & Delicious Aztec Brownies Recipe

Last week, an exciting email landed in my inbox from Spice Islands, offering a selection of their renowned spices for sampling. My initial, tongue-in-cheek reaction was, “Spices? What ever would I do with those? And vanilla? Unheard of!” Of course, that was merely a jest. My true response was an immediate and enthusiastic “Heck yes!” The prospect of delving into a fresh array of high-quality spices was simply too good to pass up. Soon after, a delightful package arrived, and I promised Spice Islands that I would certainly find a *perfect* place for their culinary treasures.

Unboxing and Initial Impressions: Aromatic Adventures Begin

Upon opening the package, I was immediately struck by the vibrant aromas emanating from each jar. The collection included an array of staples and a few intriguing additions: ground cinnamon, nutmeg, cayenne, a generous vanilla bean, and a jar of wasabi powder. My kitchen instantly transformed into a fragrant haven, a clear sign that these weren’t just any ordinary spices. While I’ve incorporated nearly every item into my recent culinary experiments, the wasabi has remained a fascinating outlier, a culinary wildcard yet to be fully played.

The idea of wasabi-flavored brownies has playfully haunted my thoughts. However, given the potent and distinctive character of wasabi – that unique sinus-clearing magic – I’ve hesitated to risk its precious white powder in an uncertain dessert experiment. Its powerful kick is so perfectly suited for savory applications, enhancing sushi, giving a delightful zing to a turkey sandwich, or even elevating a simple dressing. Perhaps one day I’ll be brave enough to experiment with wasabi in a sweet context, but for now, I cherish its potential in more traditional, savory roles. For my brownie adventure, I opted for a more familiar, trusted warmth in the form of cayenne pepper.

The Power of Premium Ingredients: Beyond the Bulk Bin

My typical approach to stocking my spice cabinet has often involved the cost-effective bulk bins at local grocery stores. While undeniably a bargain, this experience with Spice Islands has undeniably shifted my perspective. The difference in freshness was palpable. From the moment I twisted open the caps, the intensity of their aromas was a stark contrast to what I’d become accustomed to. It felt as though these spices were ground moments before they were shipped, retaining every ounce of their essential oils and aromatic compounds. This isn’t just about a pleasant smell; it directly translates to a more vibrant and profound flavor in your cooking and baking, making a noticeable impact on the final dish.

One particular revelation was their vanilla extract. Frankly, I wasn’t even aware that Spice Islands produced vanilla until they sent me a sample. It proved to be light, beautifully aromatic, and exceptionally flavorful. What truly impressed me, beyond its superior taste, was Spice Islands’ proud declaration that their vanilla contains no corn syrup. This detail was an eye-opener; I hadn’t realized that other vanilla extracts often included corn syrup as a filler or sweetener. Opting for a pure vanilla extract like theirs ensures that the delicate, complex notes of vanilla shine through without any artificial sweetness or undesirable aftertaste, which is crucial for achieving true depth and authenticity in baked goods. This commitment to purity significantly enhances the overall flavor profile of any dessert.

Crafting Culinary Magic: My Aztec Brownie Experiment

With an arsenal of fresh, high-quality spices at my disposal, it was time to put them to the ultimate test. And what better canvas for a symphony of flavors than a decadent chocolate brownie? I turned my attention to the Aztec Brownie recipe, an intriguing creation from Spice Islands themselves. While the original recipe is designed for a truly generous 15×10 inch pan – reminiscent of a Texas Sheet Cake, perfect for a crowd – I decided to halve the recipe to fit a more manageable 9-inch square metal pan. This adjustment also allowed for a more intimate batch, perfect for savoring every bite and minimizing any potential waste from an untested recipe.

My adventurous spirit also led me to make another subtle yet impactful modification: the addition of a quarter teaspoon of cayenne pepper. While the wasabi patiently awaits its moment of glory, I have a long-standing, trusting relationship with cayenne (and chipotle) when it comes to chocolate. The gentle, warming heat of chili beautifully complements the rich, deep notes of cocoa, creating a sophisticated warmth that elevates the entire dessert experience. It’s a flavor combination steeped in history, harkening back to ancient Aztec traditions of drinking spiced chocolate. My apologies to Wasabi, but cayenne simply had to be part of this chocolatey endeavor – a familiar friend in a new context.

The baking process itself was wonderfully straightforward, a testament to a well-written recipe. Combining the dry ingredients with the rich, hot mixture of cocoa, butter, and water, then folding in the buttermilk, egg, baking soda, and a carefully measured blend of premium Spice Islands Cinnamon (Ground Saigon), Nutmeg (Ground), and their exquisite Vanilla Extract, along with a touch of almond extract and my added cayenne, promised an extraordinary treat. As the brownies baked, the kitchen filled with an irresistible aroma – a harmonious blend of rich chocolate and warm, exotic spices that made the wait almost unbearable. The scent alone was a promise of deliciousness to come.

The Verdict on Aztec Brownies: A Symphony of Spice and Sweetness

The results were nothing short of excellent. These Aztec Brownies were a delightful departure from typical overly sweet desserts. They struck a perfect balance, being lightly spiced without overwhelming the palate. The texture was equally impressive: a tight crumb that yielded a dense yet wonderfully soft and cakey brownie. They managed to be incredibly moist and fudgy while still maintaining a beautiful structure, a testament to the well-formulated recipe and, no doubt, the superior quality of the Spice Islands ingredients. Each square held its shape beautifully, indicating a perfect bake.

Every bite revealed layers of flavor – the deep, comforting cocoa, the fragrant warmth of cinnamon and nutmeg, and that subtle, intriguing kick from the cayenne that left a pleasant afterglow on the tongue. The spice level was perfectly calibrated, enhancing rather than dominating the chocolate. The experience was truly transformative, showcasing how premium spices can elevate a classic dessert to gourmet status with minimal effort. Given how easy and incredibly satisfying these brownies were to make, I find myself reconsidering the wasabi experiment with genuine curiosity. Perhaps, just perhaps, the next batch will dare to venture into that spicy, green unknown, encouraged by this success.

Spice Islands Aztec Brownies: The Adapted Recipe

This recipe is an adaptation of the original Spice Islands Aztec Brownies, thoughtfully halved for a 9-inch square pan, with an optional addition of cayenne pepper for those who enjoy a subtle spicy kick. The original recipe is quite generous, designed for a 15×10 inch pan, so feel free to double the ingredients if you’re feeding a crowd or simply desire more of this delightful treat.

Ingredients for Brownies:

1 cup (4.5 oz) all-purpose flour
¾ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons unsweetened natural cocoa powder (for a rich chocolate base)
½ cup (1 stick) unsalted butter OR margarine (I recommend unsalted butter for better flavor control; if using salted, omit added salt)
½ cup water
¼ cup buttermilk (essential for tenderness, moisture, and a subtle tang that complements the chocolate)
1 large egg, lightly beaten (binds ingredients and adds richness)
½ teaspoon baking soda (helps with leavening and tenderness, reacting with buttermilk)
½ teaspoon Spice Islands Cinnamon, Ground Saigon (for warmth and aromatic depth)
⅛ teaspoon Spice Islands Nutmeg, Ground (for a touch of earthy sweetness and complexity)
½ teaspoon Spice Islands Vanilla Extract (pure vanilla for exquisite, authentic flavor)
¼ teaspoon cayenne pepper (optional, but highly recommended for a subtle, delightful heat)
¼ teaspoon almond extract (enhances the overall flavor profile with a nutty, sweet note)
Optional: ¼ teaspoon fine sea salt if using unsalted butter, to balance flavors

Ingredients for Icing:

¼ cup (½ stick) unsalted butter OR margarine
3 tablespoons buttermilk
2 tablespoons unsweetened natural cocoa powder
2 cups powdered sugar, sifted (for a smooth, lump-free icing)
½ teaspoon Spice Islands Vanilla Extract
¼ teaspoon almond extract
½ cup sliced OR slivered almonds (optional, for garnish and a delightful crunch; I personally skipped these but they add a nice texture and visual appeal)

Instructions for Brownies:

Prepare your oven and pan: Preheat your oven to 350º F (175º C). Grease a 9-inch square metal pan thoroughly with butter or non-stick spray, or line it with non-stick foil or parchment paper, leaving an overhang on two sides for easy removal later.
Combine dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and brown sugar. Whisk them together briefly to ensure there are no lumps and the sugars are evenly distributed throughout the flour. Set this mixture aside.
Prepare the chocolate mixture: In a small saucepan, combine the cocoa powder, butter (or margarine), and water. Bring this mixture to a rolling boil over medium heat, stirring occasionally to prevent scorching and ensure the butter melts completely and the cocoa dissolves. Once it reaches a boil, immediately remove it from the heat.
Combine hot and dry mixtures: Carefully pour the hot chocolate mixture over the flour and sugar mixture in the large bowl. Stir vigorously with a wooden spoon or sturdy spatula until just combined and smooth. Be careful not to overmix at this stage; simply ensure all dry bits are incorporated.
Prepare the wet ingredients: In a separate, smaller bowl, whisk together the buttermilk, lightly beaten egg, baking soda, Spice Islands Cinnamon, Spice Islands Nutmeg, Spice Islands Vanilla Extract, cayenne pepper (if using), and almond extract. Ensure the baking soda is well dissolved and distributed.
Finish the batter: Add the wet ingredient mixture to the chocolate batter. Mix well until everything is thoroughly incorporated and the batter is smooth. Again, do not overmix; just combine until no streaks of dry ingredients remain. Overmixing can lead to tougher brownies.
Bake the brownies: Pour the prepared batter evenly into your greased 9-inch square metal pan, spreading it to the edges. Bake for 20 to 25 minutes. The brownies are done when a wooden pick or toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep them wonderfully fudgy and moist.
Cool slightly: While the brownies are still hot from the oven, prepare the icing. The warm brownies will help the icing set beautifully.

Instructions for Icing:

Prepare the base: In a medium saucepan, combine the butter (or margarine), buttermilk, and cocoa powder. Bring this mixture to a boil over medium heat, stirring constantly to prevent sticking and ensure the cocoa dissolves completely and evenly.
Remove from heat and add sugar: Once boiling, remove the saucepan from the heat. Gradually stir in the sifted powdered sugar, a cup at a time, until it is fully incorporated and smooth. This gradual addition helps prevent lumps and ensures a silky texture.
Add extracts: Stir in the Spice Islands Vanilla Extract and almond extract. Beat the icing with a whisk or electric mixer until it is completely smooth, glossy, and spreadable.
Ice the brownies: Immediately spread the warm icing evenly over the hot brownies in the pan. The warmth of the brownies will help the icing melt slightly and create a beautiful, even, and slightly absorbed glaze, enhancing the brownie’s richness.
Garnish (optional): If using, sprinkle the sliced or slivered almonds evenly over the top of the icing while it is still warm, pressing them gently to adhere.
Cool and serve: Allow the brownies to cool completely in the pan before cutting them into squares and serving. This allows the icing to set properly and the flavors to fully meld and develop, ensuring the best taste and texture.

Embracing quality ingredients, particularly exceptional spices like those from Spice Islands, can truly transform your baking and cooking from good to gourmet. These Aztec Brownies are a delicious testament to that fact, offering a rich and nuanced flavor profile that is both comforting and exciting. Whether you’re a seasoned baker or just starting your culinary journey, investing in high-quality spices is a decision you won’t regret. Happy baking, and may your kitchen always be filled with delightful aromas!