Best Aaron Sanchezs Mexican Brownies Recipes

MEXICAN BROWNIES WITH CANELA WHIPPED CREAM

Mexican Brownies with Canela Whipped Cream image

Pilloncillo is unrefined cane sugar shaped in a cone (it's called panela if it's round). It can be found in Latin markets and some supermarkets.

Provided by Aarón Sánchez

Categories dessert

Time 1h

Yield 27 brownies

Number Of Ingredients 13

Ingredients

1/2 pound cone piloncillo
6 ounces unsweetened chocolate
6 ounces Mexican chocolate
1/2 pound butter
5 eggs
2 1/2 cups sugar, plus 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon almond extract
3 teaspoon espresso
1 1/2 cup flour
1/2 pound walnuts
1 cup cream
1 tablespoon ground cinnamon

Steps:

Preheat the oven to 425 degrees F.
In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.
In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts. Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set.
Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
Cut a wedge of brownie and serve with dollop of canela crema.

EASY MEXICAN BROWNIES

Easy Mexican Brownies image

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

Ingredients

1 package fudge brownie mix (13x9-inch pan size)
2 teaspoons ground cinnamon
1 teaspoon ground ancho chile pepper
3/4 cup dark chocolate chips
ADDITIONAL INGREDIENTS:
2 large eggs, room temperature
1/2 cup canola oil
1/4 cup water

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.

AARON SANCHEZ'S MEXICAN BROWNIES

Aaron Sanchez's Mexican Brownies image

Provided by Aarón Sánchez

Categories dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 10

Ingredients

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

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.