MEXICAN CINNAMON BROWNIES
Try these delicious family-friendly brownies with a surprising twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray.
- Make brownie batter as directed on box. Stir in cinnamon. Spread in pan.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 16 g, TransFat 0 g
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.
CINNAMON CHIPOTLE BROWNIES
This is a simple way to switch up your go-to brownie recipe, influenced by the popular Mexican flavor combination of chocolate, cinnamon and chile pepper. Top each brownie with dulce de leche ice cream for a rich, satisfying dessert.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield about 16 servings
Number Of Ingredients 0
Steps:
- Prepare your favorite boxed or homemade brownies, adding 3/4 teaspoon ground chipotle chile pepper and 1 teaspoon ground cinnamon to the batter (for a batch that fits a 9-by-13-inch pan). Top each Mexican brownie with a scoop of dulce de leche ice cream and sprinkle with cinnamon.
MEXICAN CHOCOLATE BROWNIES WITH CINNAMON
This is more of an adult brownie with an unusual twist to it. Look for the boxes of Mexican chocolate with the international foods in your grocery store. This recipe is from "Select", a cooking magazine from my local grocery store chain.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 1 nine inch square pan full, 16 serving(s)
Number Of Ingredients 11
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.
MEXICAN BROWNIES
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Vegetarian Kid-Friendly Cinco de Mayo Cinnamon Party Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 brownies
Number Of Ingredients 16
Steps:
- Make brownies:
- Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
- Make topping:
- Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
- Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.
MEXICAN BROWNIES
Rich and gooey chocolate brownies get a little extra kick from cayenne pepper. Serve warm with some fresh whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Prepare Betty Crocker Fudge Brownies as directed on box.
- Fold in cayenne pepper and chopped chocolate. Pour into a greased pan.
- Bake as directed.
- Cut into squares and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 Serving
MEXICAN BROWNIES
I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie.
Provided by caroliney_
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 30
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 27 g, Cholesterol 61.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 76.4 mg, Sugar 20.2 g
EASY MEXICAN BROWNIES
I was hosting a fun Mexican-themed cocktail party and needed a quick dessert. Dressing up an ordinary boxed brownie mix made life easy and delicious! -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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HOW TO MAKE MEXICAN CINNAMON BROWNIES - EASY
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- Save time to make Mexican cinnamon brownies by preheating the oven to 170 º C (338 º F) whilst you're making the dough. Lightly grease the baking tray ready for baking. In a medium bowl, mix the flour, baking powder and salt. Leave to one side.
- In a large bowl, whisk the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and whisk until it is perfectly blended, without any lumps.
- The next step will be to pour the mixture evenly into the prepared tray. The butter should not overflow the tray.
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