Mexican Brownies Recipe

 Mexican brownies are a rich, fudgy twist on the classic dessert, infused with warm spices like cinnamon and a hint of chili for a gentle heat. The combination of chocolate, spice, and sweetness creates a bold flavor that reflects traditional Mexican ingredients. These brownies are perfect for dinner parties, festive occasions, or whenever you want a treat with a little kick.

1. Ingredients (makes 16 brownies):

  1. 1 cup unsalted butter (2 sticks)

  2. 2 cups granulated sugar

  3. 4 large eggs

  4. 1 tsp vanilla extract

  5. 1 cup all-purpose flour (or gluten-free blend if needed)

  6. 1 cup unsweetened cocoa powder

  7. 1 tsp baking powder

  8. ½ tsp salt

  9. 1 ½ tsp ground cinnamon

  10. ½ tsp cayenne pepper (or chili powder for milder heat)

  11. 1 cup dark chocolate chips or chunks

2. Cooking and Serving Details:

  1. Servings: 16 brownies

  2. Preparation time: 15 minutes

  3. Cooking time: 30–35 minutes

  4. Total time: 45–50 minutes

3. Method:

  1. Prepare the Pan: Line a 9x13-inch baking pan with parchment paper and lightly grease. Preheat oven to 175°C (350°F).

  2. Melt Butter and Sugar: In a saucepan, melt butter over low heat. Stir in sugar until glossy. Remove from heat and allow to cool slightly. Tip: Heating sugar with butter gives brownies a crackly top.

  3. Mix Wet Ingredients: Whisk in eggs one at a time, followed by vanilla extract. Make sure the mixture is smooth.

  4. Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, salt, cinnamon, and cayenne. Tip: Adjust cayenne depending on desired spice level.

  5. Mix Batter: Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.

  6. Add Chocolate Chips: Fold in chocolate chips for extra richness.

  7. Bake: Spread batter evenly in the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Slightly underbake for fudgier brownies.

  8. Cool and Slice: Allow brownies to cool completely before cutting into 16 squares. Cooling deepens the flavor and helps them set.

4. Serving Suggestions:

  1. Dust with powdered sugar mixed with cinnamon for extra flair.

  2. Serve warm with vanilla ice cream and a drizzle of caramel sauce.

  3. Pair with Mexican hot chocolate for a double chocolate-spice experience.

5. Extra Tips:

  1. For smokier flavor, substitute cayenne with chipotle chili powder.

  2. Add a teaspoon of espresso powder to intensify the chocolate taste.

  3. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

  4. These brownies also freeze well for up to 2 months.

6. Nutrition per brownie (1 of 16):

  1. Calories: ~220 kcal

  2. Protein: 3 g

  3. Carbohydrates: 28 g

  4. Fat: 11 g

  5. Fiber: 2 g

  6. Sugar: 20 g

  7. Sodium: 90 mg

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