Best 5 Mexican Chocolate Brownies Recipes
Indulge in the rich and decadent flavors of Mexican chocolate brownies, a delightful fusion of classic brownie indulgence and the unique taste of Mexican chocolate. These delectable treats promise an explosion of taste with every bite, crafted using traditional Mexican chocolate, a blend of cocoa, cinnamon, and a hint of chili pepper. Prepare to be tantalized by three extraordinary variations: the classic Mexican chocolate brownie, the irresistible dulce de leche swirl brownie, and the captivating raspberry chipotle brownie. Each recipe offers a distinct taste experience, ensuring that every brownie lover finds their perfect match. Get ready to embark on a culinary adventure that will transport your taste buds to the vibrant streets of Mexico.
Here are our top 5 tried and tested recipes!
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.
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.
Tips:
- To achieve a fudgy texture, use melted butter instead of oil. Melted butter adds richness and moisture to the brownies, resulting in a denser and more decadent texture.
- Use high-quality cocoa powder for a deep and intense chocolate flavor. Look for cocoa powder with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can result in a tough and dry texture. Mix just until the ingredients are combined.
- If you want a chewy brownie, bake it for a few minutes less than the recommended time. Chewy brownies should have a slightly gooey center.
- To add a crunchy topping, sprinkle chopped nuts or chocolate chips on top of the batter before baking.
- For a fudgy center, bake the brownies in a preheated oven at 325°F (165°C) instead of 350°F (175°C).
- Let the brownies cool completely before cutting them. This will help prevent them from crumbling.
Conclusion:
Mexican chocolate brownies are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be customized to your own taste preferences. With a few simple tips, you can create the perfect brownie that is sure to satisfy your sweet tooth.
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