Mexican Brownies Recipes

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.

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.

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.

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.

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.

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.

Steps:

• In a small bowl, whisk together the ground flaxseed and 6 tablespoons (89 milliliters) water until mixture has an egg-like consistency. Set aside.
• Heat oven to 350 degrees. Lightly oil the bottom and sides of a 9-inch-square pan with coconut oil. Line the bottom of the pan with parchment paper. Set aside.
• In a large bowl, sift together garbanzo flour, cacao powder, tapioca flour, cinnamon, xanthan gum, sea salt and baking soda. Add almond meal and stir until fully incorporated.
• In a clean, dry metal bowl set over a pan of barely simmering water, melt chile-infused dark chocolate, stirring until smooth. Remove from heat and set aside to cool.
• Whisk the flaxseed "egg" again, then place in the bowl of a stand mixer fitted with the paddle attachment. Add sugar, vegan butter, almond milk and vanilla and stir on low. Gradually increase speed to medium-high and continue beating until mixture is fully combined and mostly smooth, 5 to 7 minutes. Add the melted chocolate and beat for 15 seconds.
• Add the wet ingredients to the dry ingredients and fold with a rubber spatula until fully combined and streak-free. The batter should be thick and gooey, but if it's too dry, add additional almond milk, 1 tablespoon at a time, to loosen. Fold about 3/4 of the chocolate chips into the batter, then spread it evenly in the prepared pan. Sprinkle the top with the remaining chocolate chips.
• Bake until a fork inserted in the center of the brownies comes out mostly clean, about 30 minutes; do not overcook. Transfer the pan to a rack and cool to room temperature.

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.