SHORTCUT MEXICAN BROWNIES
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
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
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.
EASY MEXICAN BROWNIES
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
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
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
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 BROWNIES
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
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
MEXICAN CHOCOLATE BROWNIES WITH CINNAMON
This is more of an adult brownie with an unusual twist to it. Look for the boxes of Mexican chocolate with the international foods in your grocery store. This recipe is from "Select", a cooking magazine from my local grocery store chain.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 1 nine inch square pan full, 16 serving(s)
Number Of Ingredients 11
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.
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