Mexican Brownies have a deep moist chocolatey goodness with a back-end spicy hello, courtesy of a little cayenne! Everyone just loves this easy dessert.
We had some friends over last weekend for a casual dinner. We were thinking that we would barbecue outside and just enjoy a beautiful evening. Well, this is Nebraska, and even though we have had a beautiful summer, we had a heat index of 105°F. Instead of subjecting our friends to heat stroke, we brought the party inside. The Mexican theme just kind of took over, and I just had to include these Mexican Brownies.
When I have people over, I believe that there is nothing wrong with purchasing a couple pre-made appetizers, and I made some fresh guacamole and pico de gallo. Our drinks included cold beer, red sangria, and raspberry ice tea. We added fresh pineapple and grapes to the table when we put out some enchiladas that I made.
I topped off our dinner with these Mexican brownies. One of our friends said that they were the best brownies she had ever eaten. You don’t specifically taste the cayenne called for in this recipe, but you get the heat in the after taste.
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs slightly beaten
- 1 teaspoon vanilla
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1 cup all-purpose flour
- 8 oz semi sweetened chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 teaspoon ground cinnamon
- 1 teaspoon instant coffee granuals
Preheat the oven to 350 degrees F.
Line a 13×9-inch pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray.
In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
Stir in the sugar, eggs, and vanilla. Stir to combine as much as possible (there may be some egg that doesn’t completely mix in which is perfectly fine).
Add cinnamon, cayenne and flour and mix thoroughly.
Pour the batter into the pan. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies)
Let cool completely in the pan on a wire rack. When completely cool, use the foil to remove the brownies from the pan. Lay on flat surface and pull down the foil from the edges to expose the sides of the brownies.
Prepare Ganache by combining all ingredients in a double boiler. Stir until completely melted and shiny. Pour over brownies, and smooth until ganache runs over the sides.
Ganache recipe adapted from Ina Garten from the Food Network
Brownie recipe adapted from afamilyfeast.com
Come on over and help me celebrate Fiesta Friday. My friends response to this recipe have me thinking this would be a great addition to the next party! Head over there and see some other great submissions for yourself!
Article updated April 19, 2016