Ibarra Mexican Brownies Food

AARON SANCHEZ'S MEXICAN BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
• Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
• Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

SHORTCUT MEXICAN BROWNIES

Steps:

• Preheat oven to 350 deg. F and grease thoroughly the bottoms and sides of mini muffin pan (do not use paper liners).
• Mix ingredients together in medium bowl until well blended.
• Bake mini brownies for about 10-13 minutes, or until toothpick inserted in center has moist crumbs clinging to it.
• Note: If you see wet batter, bake another minute or two; Do not wait for toothpick to come out clean, or brownies will be overcooked and dry.

MEXICAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
• Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
• Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.

EASY MEXICAN BROWNIES

Steps:

• Whisk together brownie mix and spices. Transfer mixture to a 1-qt. glass jar. Top with chocolate chips. Cover and store in a cool dry place up to 3 months., To prepare brownies: Preheat oven to 350°. Whisk eggs, oil and water until blended. Gradually add chocolate chips and brownie mix, mixing well. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack.

IBARRA MEXICAN BROWNIES

Steps:

• Preheat oven to 375°F.
• Grease 9x9x2 pan.
• Melt butter, baking chocolate and Mexican chocolate in 3 quart saucepan over low heat, stirring constantly, until smooth.
• Remove pan from heat and mix in remaining ingredients in the order listed, beating well after each addition.
• Pour batter into greased pan and smooth with a spoon. Bake 35-45 minutes.

MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Mix flour, cocoa, and baking soda until well combined. Set aside.
• Mix sugars by hand until all lumps are gone. Set aside.
• In a mixer or with a hand mixer, whip butter until creamy.
• Add sugar mixture, cinnamon, peppers, and vanilla to butter, and mix on high for one minute.
• Add egg white and mix until smooth.
• On low, add flour mixture until just combined. Do not over mix.
• Turn dough onto a sheet of waxed paper. Gently form a log about 10 inches long, roll in waxed paper, and chill in the fridge until needed (or at least 45 minutes).
• Place oven racks in upper and lower third of the oven. Preheat oven to 350.
• Line a baking sheet with waxed paper.
• Slice cookies into 1/4 inch thick rounds with a sharp knife.
• Place on cookie sheet about an inch apart.
• Place cookies on lower rack and let them cook for 5 minutes.
• Move cookies to the top rack and turn the pan so that cookies that were facing the front are now facing the back. Cook another 5-6 minutes.
• Remove from the oven and let cool on a cookie rack.
• Once the cookies cool, top them with a thin layer of duche de leche and sprinkle with sliced or slivered almonds.

MEXICAN CHOCOLATE BROWNIES WITH CINNAMON

Steps:

• Spread nuts in a small baking pan.
• Bake in a 350° oven until the pine nuts are golden brown, 8 to 10 minutes; shaking often.
• Pour nuts from pan and set aside.
• In a 3-quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
• Stir often over low heat until chocolates are melted and smooth.
• Remove from heat and beat in eggs, vanilla and cinnamon until well blended.
• Mix in flour and pine nuts.
• Pour into lightly oiled 9-inch square pan.
• Bake in a 350° oven until brownie springs back in center when gently pressed, 20 to 25 minutes.
• Let cool on a rack.
• Cut into squares or triangles; top with whipped cream to taste and a garnish of cinnamon sticks.