Best Mexican Brownies With Canela Whipped Cream Recipes

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.

MEXICAN BROWNIES

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.

EASY MEXICAN BROWNIES

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.

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.