Mexican Cinnamon Brownie Recipes

MEXICAN CINNAMON BROWNIES

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.

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 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.

CINNAMON CHIPOTLE BROWNIES

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 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 BROWNIES

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.

CINNAMON BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

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.

IBARRA MEXICAN BROWNIES

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.

MEXICAN BROWNIES

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.