Mexican Chocolate Brownie Sundaes Recipes

MEXICAN CHOCOLATE SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

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.

MEXICAN HOT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 13-by-9-inch pan with foil, leaving a 2-inch overhang, and spray with nonstick cooking spray. Toast the ancho chiles in a medium skillet over medium heat, stirring often, until softened and fragrant, about 5 minutes. Let cool completely. Transfer to a food processor and pulse until roughly chopped, then remove 1/4 cup of the chiles and set aside. Add the flour, cocoa powder, cinnamon, baking powder and salt to the bowl of the food processor and pulse until well combined and the chiles are finely chopped.
• Heat the brown sugar, butter and 1 cup water in a large saucepan over medium heat, whisking occasionally, until the butter and sugar melt, about 4 minutes. Remove from the heat and whisk in the unsweetened chocolate, then let cool 10 minutes. Whisk in the eggs and vanilla. Add the flour mixture and whisk until smooth, then pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes. Put on a cooling rack and sprinkle with the bittersweet chocolate, then let sit until soft enough to spread, about 5 minutes. Spread the chocolate in an even layer with a spatula and sprinkle with the reserved chiles and cayenne. Let cool completely, then cut into brownies.

BROWNIE SUNDAES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. Cool at least 30 minutes. For 16 brownies, cut into 4 rows by 4 rows.
• Top each brownie with one scoop of ice cream; drizzle with 1 tablespoon chocolate syrup.

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.

MEXICAN CHOCOLATE BROWNIE SUNDAES

Steps:

• Dulce de leche ice cream, shaved chocolate, toasted almonds and/or dulce de leche, for topping
• Preheat the oven to 325 degrees F. Line an 8-inch-square baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
• Melt the butter and semisweet and unsweetened chocolate in a medium saucepan over medium heat, stirring, until smooth. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, vanilla and almond extract. Add the flour, 1/2 teaspoon cinnamon and the salt and stir until the batter looks like hot fudge.
• Pour the batter into the prepared baking dish and spread in an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs, 30 to 35 minutes. Transfer to a rack and let cool completely in the pan.
• Beat the heavy cream, cayenne and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Lift the brownies out of the pan using the foil and cut into pieces. Serve topped with ice cream, the spiced whipped cream, shaved chocolate, almonds and/or dulce de leche.

MEXICAN CHOCOLATE FUDGE BROWNIES

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.

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.

MEXICAN HOT CHOCOLATE BROWNIE TORTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
• Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
• Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
• Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.

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.

BROWNIE SUNDAES

Steps:

• In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. , Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans.

CHOCOLATE BROWNIE WAFFLE SUNDAES

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, combine the flour, brown sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, milk, oil and vanilla; stir into dry ingredients until smooth. Stir in pecans and melted chocolate (batter will be thick)., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with ice cream, toasted pecans and ice cream toppings.

FUDGY BROWNIE SUNDAES

Steps:

• Preheat oven to 350 degrees. Butter six 6-ounce ramekins.
• Melt butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Sift in cocoa and salt. Fold in flour until combined.
• Using a 1/2-cup ice cream scoop, divide batter among prepared ramekins. Bake until set and a toothpick inserted into the center comes out with moist crumbs attached, 30 to 32 minutes. Let cool slightly, and serve warm with caramel sauce and a scoop of vanilla ice cream.

HOMEMADE BROWNIE SUNDAES

Steps:

• In a large heavy saucepan, melt butter and chocolate over low heat; stir until smooth. Cool., In a large bowl, beat eggs and sugar on low speed until combined. Beat on medium-high until thickened and lemon-colored, about 12 minutes. Beat in vanilla and chocolate mixture. Fold in flour and salt just until blended (batter will be thick). Fold in walnuts if desired. , Transfer to two greased 13x9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , In a large saucepan, combine the cream, sugar and butter. Cook and stir until sugar is dissolved. Bring to a boil, without stirring. Reduce heat; simmer, uncovered, for 3 minutes. Cool for 3 minutes. , Place cocoa in a heat-proof bowl. Carefully whisk hot liquid into cocoa until smooth (do not scrape pan). Cut brownies into squares; serve with ice cream and hot fudge sauce. Garnish with whipped cream and cherries if desired.