Recipe for Mexican Cinnamon Chile Brownies
Mexican chocolate is generally found on the Mexican foods aisle in grocery stores. Ibarra is the brand I see most often, but Abuelita and Taza are also popular brands that are very good. The chocolate generally comes in 3.1 ounce (90 gram) rounds. Mexican chocolate is a a bit grainy, with strong cinnamon undertones. It’s most often used to make great Mexican hot chocolate, but it’s also very good for baking. In this recipe, the rounds are coarsely chopped and added to the brownie batter.
2 1/2 cups Mom's Brownie Mix
1 teaspoon vanilla
1 tablespoon pasilla chile powder
6 ounces Mexican chocolate, (such as Ibarra), broken into coarse chunks
- Preheat oven to 350°.
- Spray an 8" x 8" or 9" x 9" baking pan with non-stick spray.
- Stir together the brownie mix, eggs, vanilla, and chile powder until smooth.
- Fold in the chocolate and spread evenly into the prepared baking pan.
- Bake 20-22 minutes or until just set.
- Cool before cutting into squares.
Amount Per Serving
Calories 179 Calories from Fat 65
Percent Total Calories From: Fat 36% Protein 4% Carb. 60%
Nutrient Amount per
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 27 mg
Sodium 106 mg
Total Carbohydrate 27 g
Dietary Fiber 0 g
Sugars 7 g
Protein 2 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%
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