That two delicious desserts could live together as one, in harmony.
Specifically, Leila's Orange Ancho Chile Chocolate Cake and Barb's
Orgasmic Brownies. I shall call them Orgas-Mayan Brownies.

So, having a surprise pot luck popped on me yesterday at work, I
decided on Barb's Brownies as the must bring. I added a bacon/grape/
apple/sunflower seed/ranch chicken salad to the menu as well. But the
important part was the brownies.

Since there was no way I would be able to make a pan of brownies and
not have SWMBO abscond with some for her co-workers, leaving me
strapped for goodies, I decided to double up and make two pans. The
first was per the standard Barb recipe, and the second I decided to
use to take my first, tentative baby steps toward the Orgas-Mayan
brownie.

All ingredients as per Barb's, with the following changes:

Vanilla Extract - minus 1/2 tsp
Almond Extract - minus 1/2 tsp
Orange Zest - add 1-1.5 tsp (approximately 1 medium orange, zested).

In the raw batter the citrus brought out some coffee notes in the
batter which were interesting, but not really what I was going for.
Upon baking and partial cooling, the coffee notes were gone and there
was a light orange overtone in the flavor. After sitting overnight at
room temperature the orange had really gone to town and was a strong
flavor component, without wiping out the chocolate.

Next up, to play with chiles. Not sure if I'm going to jump headlong
into the Ancho chile paste from Leila's shared recipe, or maybe play
with some chipotles in adobo first. Maybe dried chipotle in the dry
ingredients.