Easy Mexican Brownies Recipes

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MEXICAN BROWNIES



Mexican Brownies image

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

1 box Betty Crocker™ Fudge Brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1 teaspoon cayenne pepper
2 ounces dark or bittersweet chocolate, chopped

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

EASY MEXICAN BROWNIES



Easy Mexican Brownies image

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

1 package fudge brownie mix (13x9-inch pan size)
2 teaspoons ground cinnamon
1 teaspoon ground ancho chile pepper
3/4 cup dark chocolate chips
ADDITIONAL INGREDIENTS:
2 large eggs, room temperature
1/2 cup canola oil
1/4 cup water

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.

CINNAMON CHIPOTLE BROWNIES



Cinnamon Chipotle Brownies image

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.

AARON SANCHEZ'S MEXICAN BROWNIES



Aaron Sanchez's Mexican Brownies image

Provided by Aarón Sánchez

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 10

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

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.

MEXICAN CINNAMON BROWNIES



Mexican Cinnamon Brownies image

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

1 box (16 oz) Betty Crocker™ original supreme brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 1/2 teaspoons ground cinnamon

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

MEXICAN BROWNIES



Mexican Brownies image

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

1 ½ cups unsalted butter
3 cups white sugar
6 eggs
1 tablespoon vanilla extract
1 ¼ cups unsweetened cocoa powder
1 ½ cups all-purpose flour
1 ¾ teaspoons ground Mexican cinnamon (canela)
½ teaspoon ground pequin chile pepper
¾ teaspoon kosher salt
¾ teaspoon baking powder

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

MEXICAN CHOCOLATE FUDGE BROWNIES



Mexican Chocolate Fudge Brownies image

Make and share this Mexican Chocolate Fudge Brownies recipe from Food.com.

Provided by Divinemom5

Categories     Bar Cookie

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup butter
6 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
8 ounces semisweet chocolate, chopped

Steps:

  • Preheat oven to 325 degrees.
  • Line 9x13x2 inch cake pan with foil,lightly butter foil.
  • Fill saucepan half full of water,bring to boil over medium high heat.
  • Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low.
  • Stir until mixture is smooth and melted,about 5 minutes.
  • Remove from heat and let cool 5 minutes.
  • Add sugar,mix.
  • Add eggs,one at a time,beating well after each addition.
  • Add vanilla and almond extract.
  • Combine flour,cinnamon and salt in small bowl.
  • Add to chocolate mixture,stir to combine.
  • Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes.
  • Do not overbake.
  • Remove from oven,sprinkle chopped semi-sweet chocolate over top.
  • Let sit until chocolate begins to melt,about 5 minutes.
  • Spread over brownies with spatula or knife.
  • Refrigerate until completely cooled and chocolate is hard,about 2 hours.
  • Invert onto plate,peel foil off carefully.
  • cut into bars and serve.

Nutrition Facts : Calories 715.2, Fat 51.5, SaturatedFat 31.4, Cholesterol 166.8, Sodium 356.1, Carbohydrate 71.5, Fiber 8.8, Sugar 50.8, Protein 10.6

MEXICAN BROWNIES



Mexican Brownies image

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

For brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)
For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

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.

SHORTCUT MEXICAN BROWNIES



Shortcut Mexican Brownies image

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

1 (19 7/8 ounce) Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup oil
2 eggs
2 teaspoons ground cinnamon
1/2 teaspoon almond extract

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

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