Spicy Mexican Brownie Cake Recipes

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:

• 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:

• Heat oven to 325°F. Spray 8-inch square pan with cooking spray.
• In medium bowl, mix flour, sugar, cocoa, salt, cinnamon and red pepper; set aside.
• In large microwavable bowl, microwave butter and chocolate uncovered on High 2 minutes, stirring after 1 minute, or until melted and mixture can be stirred smooth. Stir in flour mixture, eggs and vanilla. Pour into pan.
• Bake 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 4 rows.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, stir 1 1/4 cups butter and 3/4 cup cocoa until blended. In large bowl, beat eggs with electric mixer on high speed 3 minutes. On low speed, beat in remaining cake ingredients and cocoa mixture, just until blended. Spread in pan.
• Bake 35 to 40 minutes or until top edge of cake just begins to pull away from sides of pan. (Top may appear irregular with slight dips in some spots.) Cool completely in pan on cooling rack, about 2 hours.
• In large bowl, beat 1/3 cup butter with electric mixer on medium speed until fluffy. Beat in crema, 1/4 teaspoon cinnamon and 3/4 teaspoon vanilla until light and fluffy, scraping bowl frequently. On low speed, add powdered sugar, 1 cup at a time, scraping bowl occasionally. Stir in milk, one teaspoon at a time, until smooth and spreadable. Frost cake. Sprinkle lightly with cocoa. Store in refrigerator.