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 CHOCOLATE CRUNCH BROWNIES
Make and share this Mexican Chocolate Crunch Brownies recipe from Food.com.
Provided by Jennygal
Categories Bar Cookie
Time 1h
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Spray a 9x13 pan. Finely crush cereal.
- In a large bowl, stir butter and corn syrup until well blended. Add cereal and mix thoroughly. Press evenly into sprayed pan.
- Make brownie mix as directed on box using oil, water, eggs, and adding cinnamon. Stir in 2/3 cup of chocolate chips. Pour over cereal and sprinkle remaining 2/3 cup of chocolate chips on top.
- Bake 20 minutes.
- Sprinkle cinnamon sugar evenly over brownies. Bake 14-18 min longer or set.
- Cool 10 minutes then loosen edges but do not cut. Cool 2 hours in total.
- To make cinnamon sugar combine 3tbsp sugar and 1/2 tsp cinnamon.
Nutrition Facts : Calories 290.3, Fat 16.5, SaturatedFat 5.6, Cholesterol 27.8, Sodium 196.1, Carbohydrate 36.5, Fiber 1.1, Sugar 11.4, Protein 2.5
MEXICAN BROWNIES
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Vegetarian Kid-Friendly Cinco de Mayo Cinnamon Party Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 brownies
Number Of Ingredients 16
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.
MEXICAN HOT CHOCOLATE BROWNIE TORTES
A brownie torte reminiscent of Mexican hot chocolate with flavors of coffee, cinnamon, and chili powder!
Provided by chefspecialty
Categories World Cuisine Recipes Latin American Mexican
Time 57m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 56.7 g, Cholesterol 128 mg, Fat 46.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 17.9 g, Sodium 236.6 mg, Sugar 4.9 g
JJ'S MEXICAN BROWNIES
Steps:
- To add a little kick to these brownies, lightly brown 2 cups hazelnuts in 2 tablespoons peanut oil. Let cool, then remove the skins by rubbing the nuts in between a clean dish towel. In a food processor, pulse the nuts until they are slightly crumbled, then add the cocoa powder and the chili powder and pulse until fully incorporated. Transfer to a bowl and set aside.
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper leaving a 2-inch overhang to use as handles for removal.
- Add the butter and chocolate to a medium-sized saucepan over medium heat, stirring to melt. Once melted and smooth, remove from heat. Whisk in the sugars. Add the eggs, 1 at a time, stirring between additions, then add the vanilla extract.
- Whisk together the cocoa powder, flour, baking powder and salt, if using, in a separate bowl. Add the dry ingredients to the chocolate mixture and stir well.
- Fold in 1 1/2 cups of the hazelnut mixture. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining 1/2 cup of hazelnut mixture and bake for 20 to 30 minutes. Remove the brownies from the oven, and cool to room temperature. Cut into squares and sprinkle with confectioners' sugar before serving.
CINNAMON CHIPOTLE BROWNIES
This is a simple way to switch up your go-to brownie recipe, influenced by the popular Mexican flavor combination of chocolate, cinnamon and chile pepper. Top each brownie with dulce de leche ice cream for a rich, satisfying dessert.
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield about 16 servings
Number Of Ingredients 0
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 BROWNIES
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.
MEXICAN ROASTED GARLIC & BROCCOLI
This is a very tasty dish, don't be afraid of the garlic! Serve this as a side dish withCarne Asada (there are loads of recipes for Carne Asada here on Zaar)
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly oil a 8-10" square baking pan.
- place the garlics cloves in the pan and mix in the olive oil.
- Bake at 475F until the garlic just begins to brown (don't over do it) apprx 20 minutes.
- While the garlic is roasting bring a large pot of water to the boil (large enough to hold the broccoli).
- When the water is boiling add the broccolic and cook for 3-5 minutes.
- You want the broccoli heated through but still very crisp.
- Drain and put the broccoli in ice cold water, drain and do it again.
- In a shallow bowl mix the soy& sesame oil, mix, add to the garlic and stir.
- Toss the broccoli with the garlic mixture.
Nutrition Facts : Calories 98, Fat 2.8, SaturatedFat 0.4, Sodium 369.1, Carbohydrate 15.8, Fiber 0.7, Sugar 0.4, Protein 5.7
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