Description
Transform a classic brownie into a rich and complex dessert with warm cinnamon and ancho chile pepper for a sophisticated touch.
Ingredients
Scale
- 1 package premium fudge brownie mix (standard 13×9-inch pan size)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ancho chile pepper
- ¾ cup high-quality dark chocolate chips
- 2 large eggs, room temperature
- ½ cup canola oil
- ¼ cup water
Instructions
- Unify the dry boxed brownie mix, cinnamon, and ancho chile pepper in a medium bowl.
- Transfer the spiced powder into a 1-quart glass mason jar and layer chocolate chips on top.
- Seal the jar tightly and store in a cool, dark pantry for up to 3 months.
- Preheat your oven to 175°C (350°F) and grease a 13×9-inch baking pan.
- Combine eggs, oil, and water in a large bowl and whisk until blended.
- Gradually pour in the dry mix and chocolate chips, stirring until combined.
- Spread the batter evenly into the baking pan.
- Bake for 20-25 minutes, testing with a toothpick to achieve fudgy texture.
- Cool completely in the pan before slicing into 24 squares.
Notes
Use room-temperature eggs for best results to ensure even mixing and avoid a seizing of fats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownies, dessert, chocolate, Mexican, easy recipes