Mexican Brownies

I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie.

These were very moist and good. I loved the flavors of the cinnamon and pepper in this. I didnt have ground pequin powder so I used ground chile de arbol pepper and just a pinch of ground habanero pepper and it worked great. Even my almost 2 year old daughter liked the bowl. The spice is just right in them.

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Used a gluten-free mix and added the spices to it. For the water needed in the mix, I used strong coffee. I repeated the coffee flavor by icing them with a mocha frosting also from this website. These were excellent and a big hit at our Hispanic themed dinner; kids and adults loved them equally.

Ingredients

1 1/2 cups unsalted butter
3 cups white sugar
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