MEXICAN HOT CHOCOLATE BROWNIES
Simple brownies made with Mexican hot chocolate disks. Great way to use them up! Enjoy! This recipe was borne from a desire to use up Mexican hot chocolate discs, which have a lot of sugar and some oil already. I used Ibarra® brand and the brownies were fantastic with a mild cinnamon flavor. I wouldn't try to substitute this ingredient.
Provided by hashtpaa
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper.
- Combine instant coffee and boiling water in a bowl.
- Melt chocolate tablets and butter in the top of a double boiler set over a pot of simmering water, about 5 minutes. Add coffee, vanilla extract, cinnamon, and salt. Mix the chocolate mixture and flour together in a second bowl.
- Beat eggs together in another bowl. Combine eggs and chocolate-flour mixture. Pour into the prepared baking pan.
- Bake in the preheated oven until set and surface is glossy, about 20 minutes.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 18 g, Cholesterol 38.5 mg, Fat 9 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 82.5 mg, Sugar 0.1 g
MEXICAN CHOCOLATE BROWNIES WITH CINNAMON
This is more of an adult brownie with an unusual twist to it. Look for the boxes of Mexican chocolate with the international foods in your grocery store. This recipe is from "Select", a cooking magazine from my local grocery store chain.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 1 nine inch square pan full, 16 serving(s)
Number Of Ingredients 11
Steps:
- Spread nuts in a small baking pan.
- Bake in a 350° oven until the pine nuts are golden brown, 8 to 10 minutes; shaking often.
- Pour nuts from pan and set aside.
- In a 3-quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
- Stir often over low heat until chocolates are melted and smooth.
- Remove from heat and beat in eggs, vanilla and cinnamon until well blended.
- Mix in flour and pine nuts.
- Pour into lightly oiled 9-inch square pan.
- Bake in a 350° oven until brownie springs back in center when gently pressed, 20 to 25 minutes.
- Let cool on a rack.
- Cut into squares or triangles; top with whipped cream to taste and a garnish of cinnamon sticks.
MEXICAN CHOCOLATE BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool chocolate mixture 10 minutes.
- In a food processor process sugar and almonds until ground fine. Stir almond mixture into chocolate mixture and add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and cinnamon until just combined.
- Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
MEXICAN CHOCOLATE FUDGE BROWNIES
Make and share this Mexican Chocolate Fudge Brownies recipe from Food.com.
Provided by Divinemom5
Categories Bar Cookie
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Line 9x13x2 inch cake pan with foil,lightly butter foil.
- Fill saucepan half full of water,bring to boil over medium high heat.
- Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low.
- Stir until mixture is smooth and melted,about 5 minutes.
- Remove from heat and let cool 5 minutes.
- Add sugar,mix.
- Add eggs,one at a time,beating well after each addition.
- Add vanilla and almond extract.
- Combine flour,cinnamon and salt in small bowl.
- Add to chocolate mixture,stir to combine.
- Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes.
- Do not overbake.
- Remove from oven,sprinkle chopped semi-sweet chocolate over top.
- Let sit until chocolate begins to melt,about 5 minutes.
- Spread over brownies with spatula or knife.
- Refrigerate until completely cooled and chocolate is hard,about 2 hours.
- Invert onto plate,peel foil off carefully.
- cut into bars and serve.
Nutrition Facts : Calories 715.2, Fat 51.5, SaturatedFat 31.4, Cholesterol 166.8, Sodium 356.1, Carbohydrate 71.5, Fiber 8.8, Sugar 50.8, Protein 10.6
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
GLUTEN-FREE MEXICAN CHOCOLATE BROWNIES
Jazz up Betty Crocker® Gluten Free brownie mix with Cinnamon Chex® cereal, creating a classic Mexican-flavored combo with added crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin to make about 1 1/2 cups.
- In medium bowl, mix cereal, brown sugar and baking soda; stir in 1/4 cup melted butter until well mixed. Reserve 1/3 cup cereal mixture for topping. Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes.
- Meanwhile, in medium bowl, stir brownie mix, 1/4 cup melted butter and the eggs until well blended. Drop batter by small spoonfuls over baked layer. Carefully spread over baked layer; sprinkle with reserved 1/3 cup cereal mixture.
- Bake 30 to 34 minutes or until brownies look dry and set. (Brownies will be soft; do not use toothpick test). Cool completely, about 1 1/2 hours. For brownies, cut into 4 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 190, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 22 g, TransFat 0 g
MEXICAN HOT CHOCOLATE BROWNIES
The Mexican hot chocolate at Kneaders made me think of this. It's really more of an addition than a recipe, really.
Provided by Heather Mills
Categories Chocolate
Time 40m
Number Of Ingredients 4
Steps:
- 1. Simply follow the directions on the box, and add the three other ingredients... It doesn't sound like much, but it really changes the flavor.
MEXICAN HOT CHOCOLATE BROWNIES
These cakey, smoky brownies are rich and spicy, thanks to cinnamon and cayenne pepper.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 24 brownies
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Line a 13-by-9-inch pan with foil, leaving a 2-inch overhang, and spray with nonstick cooking spray. Toast the ancho chiles in a medium skillet over medium heat, stirring often, until softened and fragrant, about 5 minutes. Let cool completely. Transfer to a food processor and pulse until roughly chopped, then remove 1/4 cup of the chiles and set aside. Add the flour, cocoa powder, cinnamon, baking powder and salt to the bowl of the food processor and pulse until well combined and the chiles are finely chopped.
- Heat the brown sugar, butter and 1 cup water in a large saucepan over medium heat, whisking occasionally, until the butter and sugar melt, about 4 minutes. Remove from the heat and whisk in the unsweetened chocolate, then let cool 10 minutes. Whisk in the eggs and vanilla. Add the flour mixture and whisk until smooth, then pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes. Put on a cooling rack and sprinkle with the bittersweet chocolate, then let sit until soft enough to spread, about 5 minutes. Spread the chocolate in an even layer with a spatula and sprinkle with the reserved chiles and cayenne. Let cool completely, then cut into brownies.
MEXICAN CHOCOLATE CRUNCH BROWNIES
The combination of cinnamon and chocolate is a classic Mexican treat. Enjoy it in a clever cereal-base brownie bar. Servings # 24
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover; process until finely crushed (about 4 cups). Or place cereal in large resealable food-storage plastic bag; crush with rolling pin.
- In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.
- In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.
- Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center. Cool 10 minutes; loosen edges but do not cut. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows.
GLUTEN-FREE MEXICAN CHOCOLATE BROWNIES
No one will believe these fudgy, rich brownies are gluten-free! The hints of cinnamon and espresso make them absolutely decadent.
Provided by Jennifer Kight Vela @JenniferVela
Categories Chocolate
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease and line a 13 x 9 pan with parchment. Leave some overhang on parchment paper--this will help with removing brownies from pan.
- Melt butter and chocolate in double boiler until fully melted and smooth, and let cool slightly. In a stand mixer with a whisk attachment, beat chocolate mixture on low, and add sugar. Beat until sugar is fully incorporated.
- Turn speed up on mixer to medium, and add the eggs one-by-one, being sure to beat each egg into batter until fully incorporated. Stop to scrape bowl with rubber spatula to insure all ingredients are blended well. Turn on mixer to medium-high, and beat for one minute, and add in vanilla extract.
- In a separate bowl, sift together gluten-free flour, cocoa powder, salt, espresso powder, and cinnamon. With mixer on low setting, add dry ingredients to batter, beat until incorporated. Stop mixer to scrape bowl, then beat batter on medium for 1 minute.
- Pour batter into prepared pan, and bake for 45-50 minutes, until an inserted toothpick comes out with a few moist crumbs.
- Cool pan fully (about 2 hours), then chill in refrigerator for at least 2 hours. Turn brownies out of pan, then cut into pieces. Store in airtight container.
MEXICAN RHUBARB CHOCOLATE CHUNK BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.
- To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.
- In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.
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