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.
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
When you have a Mexican-themed potluck tomorrow and you're pressed for time, try my shortcut to Mexican Chocolate brownies. A mini muffin pan makes perfectly-portioned individual desserts.
Provided by May M
Categories Bar Cookie
Time 30m
Yield 42 mini brownies, 42 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 85.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 10.1, Sodium 42.4, Carbohydrate 10.6, Fiber 0.1, Sugar 6.7, Protein 0.9
JJ'S MEXICAN BROWNIES
Steps:
- To add a little kick to these brownies, lightly brown 2 cups hazelnuts in 2 tablespoons peanut oil. Let cool, then remove the skins by rubbing the nuts in between a clean dish towel. In a food processor, pulse the nuts until they are slightly crumbled, then add the cocoa powder and the chili powder and pulse until fully incorporated. Transfer to a bowl and set aside.
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper leaving a 2-inch overhang to use as handles for removal.
- Add the butter and chocolate to a medium-sized saucepan over medium heat, stirring to melt. Once melted and smooth, remove from heat. Whisk in the sugars. Add the eggs, 1 at a time, stirring between additions, then add the vanilla extract.
- Whisk together the cocoa powder, flour, baking powder and salt, if using, in a separate bowl. Add the dry ingredients to the chocolate mixture and stir well.
- Fold in 1 1/2 cups of the hazelnut mixture. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining 1/2 cup of hazelnut mixture and bake for 20 to 30 minutes. Remove the brownies from the oven, and cool to room temperature. Cut into squares and sprinkle with confectioners' sugar before serving.
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 BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Spray a 13 by 9-inch baking pan with cooking spray. Put a medium glass bowl over a pot of simmering water. Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts, then remove from the heat and let cool a bit.
- In a large bowl add the sugar, eggs, and vanilla. Mix until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa powder, pumpkin pie spice and chili powder. Add to the egg mixture and stir well until everything is combined. Add the remaining oil and mix with an electric hand mixer until smooth. Stir in the melted chocolate and mix well. Pour into the prepared pan and bake until a toothpick comes out clean when inserted into the brownie, about 30 to 35 minutes. Cool and dust with powdered sugar before serving.
MEXICAN CHOCOLATE BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool chocolate mixture 10 minutes.
- In a food processor process sugar and almonds until ground fine. Stir almond mixture into chocolate mixture and add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and cinnamon until just combined.
- Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
MEXICAN COFFEE BROWNIES
Mexican Coffee Brownies Recipe from Zuppas, which is a catering company in Neenah... about 45 minutes from Green Bay. Makes one 8x8 inch pan.
Provided by LilPinkieJ
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly butter or coat a 8 x 8 inch baking pan with nonstick cooking spray .
- Whisk wet ingredients in a medium bowl until well blended.
- Mix dry ingredients in a large bowl. Add the wet ingredients all at once and stir to combine.
- Pour into greased baking pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes and cut into squares.
Nutrition Facts : Calories 563.8, Fat 35.8, SaturatedFat 8.1, Cholesterol 62, Sodium 475.9, Carbohydrate 61.6, Fiber 3.1, Sugar 45, Protein 5.3
IBARRA MEXICAN BROWNIES
These brownies have a little kick of cinnamon from a melted down Mexican Hot Chocolate bar (this can be found in the Mexican section of the grocery store or in a Latin American food store). I use Ibarra brand, but Abuelita or any Mexican hot chocolate bar would do. I have substitued applesauce for the butter and this is the only brownie recipe that has still turned out moist for me when doing so. My sister shared this recipe with me.
Provided by ksparker
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 482.5, Fat 28.4, SaturatedFat 12.1, Cholesterol 92.5, Sodium 358.1, Carbohydrate 54.2, Fiber 3.7, Sugar 35.4, Protein 8.5
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.
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