Mexicanchocolatecrunchbrownies Recipes

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MEXICAN CHOCOLATE CRUNCH BROWNIES



Mexican Chocolate Crunch Brownies image

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

8 cups Cinnamon Toast Crunch cereal
1/2 cup melted butter
1 tablespoon corn syrup
1 (19 1/2 ounce) box Pillsbury Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 teaspoon cinnamon
1 1/3 cups semi-sweet chocolate chips
3 tablespoons cinnamon sugar

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

MEXICAN BROWNIES



Mexican Brownies image

I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie.

Provided by caroliney_

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 30

Number Of Ingredients 10

1 ½ cups unsalted butter
3 cups white sugar
6 eggs
1 tablespoon vanilla extract
1 ¼ cups unsweetened cocoa powder
1 ½ cups all-purpose flour
1 ¾ teaspoons ground Mexican cinnamon (canela)
½ teaspoon ground pequin chile pepper
¾ teaspoon kosher salt
¾ teaspoon baking powder

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.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 27 g, Cholesterol 61.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 76.4 mg, Sugar 20.2 g

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

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.

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

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.

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  • 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.
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