Chocolate Chili Glaze
Recipe from www.bettyskitchen.us
1 cup confectioner's sugar (powdered sugar or icing sugar)
½ cup unsweetened cocoa powder
1/8 teaspoon ground red pepper (cayenne)
½ teaspoon ground cinnamon
1-2 Tb brewed coffee, cooled
3-5 tablespoons water (You may use less water, if you want a thicker glaze.)
In a medium-sized mixing bowl, stir together 1 cup confectioner's sugar, ½ cup unsweetened cocoa powder, 1/8 teaspoon ground red pepper, ½ teaspoon ground cinnamon, 1 tablespoon brewed coffee, and 5 tablespoons water. (You may use less water, if you want a thicker glaze.) When glaze is smooth, let it sit for a while to thicken. Slowly pour the glaze over a cooled brownies, letting some of the glaze drip over the edge in places. Let sit for about 2 hours in order for the glaze to set. Store the glazed cake in the refrigerator until ready to serve