Mexican Brownies
Mexican Brownies are intensely chocolatey and also pack a little heat with a touch of smokiness for a seriously delicious combination!
Servings: 12
Ingredients
- Cooking spray
- 2 sticks unsalted butter 8 ounces
- 2 cups firmly packed light brown sugar
- 3/4 cup Dutch-process cocoa
- 1 tablespoon ancho chili powder
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 bag (12-ounce) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9-inch cake pan (preferably nonstick) with cooking spray.
- Combine butter and light brown sugar in a large stainless steel bowl. Fill a large shallow pot approximately 3/4 of the way. Set the bowl over the pot and bring the water to a boil.
- When the butter begins to melt, whisk the sugar and butter together until hot and the sugar is dissolved. Remove it from the heat and immediately add the cocoa and ancho chili powder. Set aside to cool approximately 15 minutes.
- Meanwhile, combine whole wheat flour, salt and baking powder in a separate bowl.
- When the butter and sugar mixture has cooled, whisk in the eggs and vanilla extract until combined.
- Add the flour mixture and chocolate chips and stir until combined. Pour into prepared pan.
- Bake 30 minutes. Do not over bake. The brownies should appear set around the edge and in the center. Cool to room temperature before cutting.
Notes
Store covered at room temperature.
Nutrition
Serving: 1 | Calories: 367kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 410mg | Potassium: 228mg | Fiber: 4g | Sugar: 36g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg