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mexican brownies


From Foodnetwork - Sandra Lee

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  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup plus 1 tablespoon canola oil
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon pumpkin pie spice (cinnamon, nutmeg, allspice)
  • 1 tablespoon chili powder
  • 1 tablespoon powdered sugar, for garnish



Step 1

Preheat oven to 350 degrees F. Spray a 13-by-9-inch baking pan with cooking spray. Place a medium glass bowl over a pot of simmering water. Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts; remove from heat and let cool a bit.

In a large bowl mix together the sugar, eggs, vanilla until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa, pumpkin pie spice and chili powder. Add to egg mixture and stir well until everything is combined. Add remaining oil and mix with an electric hand mixer until smooth. Add the melted chocolate and mix until well to incorporate. Pour into the prepared pan and bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into the brownie. Cool before serving. Dust with powdered sugar for garnish.


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