Spicy Brownies {and a Baked cookbook giveaway!}

"...you're east of East St. Louis
and the wind is making speeches
and the rain sounds like a round of applause." ~ Tom Waits "Time"

Today is splendid. The weather's soundtrack has been a fine performance of late autumn in blustery-grey minor. Mine is Wagner's Tristan und Isolde. (I just watched Melancholia for the 5th time last night.)

I hope that everyone had a peachy Thanksgiving! As of now, I'm just starting to be able to move around again without the safety net of stretchy pants. Pilates, however, is still out of the question. Sorry, Mari Winsor.

If you're out shopping today, I hope you make it back home without too many bruises or Scrooge-ish thoughts playing around in your head. I have never ventured outside on the day after Thanksgiving...I prefer to stay huddled within the safe confines of my cosy kitchen and remain anti-social until the chaos settles down.

This year, in order to get a head start on my fashionably late holiday spirit, I decided to have a giveaway! (Actually I was supposed to do this in October, but my head was stuck in September where my summer-self was still confused about the need for sweaters.)

If you're not familiar with the Baked cookbooks, you're in for a treat. Literally. I'm giving away their latest book called Baked Elements. The book is divided into ten chapters, each one focusing on a different ingredient- FYI, chapter two is lemons and limes! ;) These sassy, spiced brownies are from chapter seven, cinnamon. They're fudgy, and chewy, and beg to be enjoyed with a glass of ice cold milk.

This cookbook is a perfect gift for the baker in your life (especially if that's you!).

Giveaway Details:
Entries/comments will be accepted until Wed. November 28th (at 5pm EST). Due to shipping costs, this contest is open to US residents only.  I will announce the winner on this post (on Nov. 28th) and notify them by email.

To enter:
Leave a comment about your personal favourite baking ingredient! (Chocolate, peanut butter, butter, lemons etc) *{Note: I moderate all comments so don't worry if yours does not appear immediately. I'll be sure to have them up by the end of each day.}*

Bonus entries: (optional)
1) Become a Facebook fan of une gamine dans la cuisine. Leave a separate comment letting me know you did so.

2) Follow me on Twitter. Leave a separate comment letting me know that you're following.

3) Join me on Pinterest. Leave a separate comment letting me know that you're following. 

I will notify the winner Wednesday, November 28th at 5pm est. After that time, comments on this post will be closed. Good luck! 

Spicy Brownies
yields 12 large, or 24 small servings (Go with the large!)
recipe from Baked Elements 

for the brownies
1 1/4 cups all-purpose flour
2 Tablespoons dark, unsweetened cocoa powder
1 Tablespoon ancho chili powder {Note: I didn't have ancho powder so I used 1 Tablespoon of paprika + 1/2 teaspoon of ground cayenne pepper instead)
2 teaspoons freshly grated cinnamon
1 teaspoon salt
1 Tablespoon freshly grated ginger (or 1/2 teaspoon ground ginger)
9 ounces good-quality dark chocolate (60-72%), coarsely chopped {Note: I used Ghirardelli}
2 ounces good-quality milk chocolate, coarsely chopped {Note: I used all dark!}
8 ounces (that's 2 sticks) unsalted butter, cut into 1-inch cubes
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons sea salt for sprinkling (optional)

method
Preheat the oven to 350 F. Butter a 9 x 13-inch glass (or light-coloured metal) baking pan, Line the pan with parchment paper and butter the parchment.

In a medium-size mixing bowl, whisk together the flour, cocoa powder, chili powder, salt, and ginger; Set aside.

Create a double-boiler: Place both chopped chocolates and butter into a large, heat-proof bowl. Set the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. Stiring occasionally, heat until the chocolate and butter are completely melted. Turn off the heat, but keep the bowl over the water of the double boiler. Add both sugars and whisk until well combined. Remove the bowl from the double boiler and allow the mixture to come to room temperature. 

Once the mixture has cooled, whisk in 3 eggs until just combined. Add the remaining 2 eggs and whisk just to combine. (At this point, over-mixing will result in cakey brownies.) Add the flour mixture and, using a large rubber spatula, fold in the dry ingredients until there is just a small amount of flour mixture visible. Pour the batter into prepared pan and sprinkle with sea salt (if using).

Bake for 30 minutes, rotating the pan half-way through the baking time, until a thin knife inserted into the center if the brownie comes out with only a few moist crumbs. {Note: My brownies took about 35 minutes to bake, but my oven is fickle.} Remove the pan from the oven and place onto a cooling rack. Cool completely before slicing. 

Congratulations, Julie E.!! Sweetness will be on it's way shortly! :)

Thanks to everyone who entered!! xo