Jjs Mexican Brownies Recipes

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

Ingredients

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

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

Ingredients

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.

MEXICAN BROWNIES

Mexican Brownies image

Provided by Sandra Lee

Categories dessert

Time 55m

Yield 12 brownies

Number Of Ingredients 11

Ingredients

Cooking spray
1 1/2 cups semisweet chocolate chips
1 cup canola oil, plus 1 tablespoon
1 1/2 cups sugar
4 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon pumpkin pie spice
1 tablespoon chili powder
1 tablespoon powdered sugar, for garnish

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 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 Mexican Recipes

Time 1h10m

Yield 30

Number Of Ingredients 10

Ingredients

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

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