Just a touch of spice (and a special frosting) makes this Mexican brownie recipe extra nice.
Your friends and family might never guess that cinnamon is the secret ingredient in this Mexican brownie recipe. But a pinch of cayenne will add a warm spicy flavor to the recipe, too. To amp up the chocolate flavor, you can also try adding a pinch of instant coffee granules to the batter before baking.
In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Then add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Next, add your flour, cinnamon and salt. Gently fold in the chocolate chips.
Step 2: Bake your brownies
Pour mixture into a greased 13 x 9-in. baking pan. Bake at 350° until brownies are done, about 40 minutes.
Test Kitchen tip: Brownies continue cooking even after you remove them from the oven, so if you wait until there are no crumbs on the toothpick, you’ll end up with an overcooked batch. For best results, stick to the time recommended in your recipe. See more mistakes everyone makes when baking brownies.
Step 3: Fix the frosting
Let the brownies cool completely. For frosting, cream butter in a bowl. Combine cocoa, confectioners’ sugar and cinnamon; add alternately with the milk. Beat to a consistency that’s easily spreadable and add vanilla. You can add more milk, if necessary.
Step 4: Finish and share
Spread the frosting over cooled brownies and cut into pieces. This recipe makes approximately 3 dozen brownies—and they’ll all be gone before you know it!
Test Kitchen tip:To cut brownies more easily, warm the knife blade in hot water, dry and cut. Clean and rewarm the knife after each cut.
Heat and sweet is such an amazing combination that you'll find in many Mexican foods. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. — Marla Clark, Albuquerque, New Mexico Get Recipe
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin
These fried cinnamon-sugar goodies from the Country Woman Test Kitchen are best when fresh and hot. Try them with cups of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.
Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas
I love spicy chocolate so I came up with this recipe. Because it starts with a packaged sugar cookie mix, it's super easy! And orange, cinnamon and cayenne are a surprising combo that can't be beat.—Debbie Blunt, Wickenburg, Arizona
Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. —David Ross, Spokane Valley, Washington
As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! —Sarita Johnston, San Antonio, Texas
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
I need to avoid gluten and have tried transforming my favorite recipes to fit my diet. I came up with these cakelike cookies, and no one ever guesses that they’re gluten-free.
My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what’s left to make an indulgent filling for sweet potato empanadas. Convenient crescent roll dough makes this recipe easy as pie. —Sarah Vasques, Milford, New Hampshire
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. —Charles Insler, Cincinnati, Ohio
Sweet and simple, this creamy arroz con leche recipe is real comfort food in any language. You’ll love the warm raisin and cinnamon flavors. It’s great served cold, too. —Marina Castle Kelley, Canyon Country, California
This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. —Tim White, Windsor, ON
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
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
I discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma