Mexican Brownies with Espresso Chocolate Glaze add just a touch of cinnamon and cayenne pepper to rich chocolate brownies to spice up an iconic dessert.
I received an email from Claudia Hall Christian of The Denver Cereal, a local writer and blog editor asking if I would submit a recipe to them for a Brownie Contest. A local blogger friend is a true ‘Contester.’ She has entered and won several contests (and a ton of money I might add…this was not that!).
I am simply an experienced cook and I don’t think I’ve ever entered anything I’ve made in a contest. Still I thought, why not?
I’ve been wanting to get this recipe for Mexican Brownies with Espresso Chocolate Glaze on the blog for awhile so the timing was perfect for both the contest and my friends who always share my treats.
I mean what’s not to love about a brownie that combines cinnamon and chocolate with espresso? All in moderation; you do not want to set your mouth on fire, just get a tiny tickle! Yes, maybe a bit over the top but at least I did not stuff an Oreo inside of them; a trend that I just do not get and never will!
Proof positive that tried and true can also equate to better? My recipe won the contest and will be incorporated into her ‘Cereal’ (serial?) of the event. I love these brownies; they are rich and decadent (read…not cakey, not one bit) and that combination of flavors? Absolutely fantastic!
More Delicious Brownies!
- Gooey Brownies with Toasted Pecans and White Chocolate Chips
- Nutella Fudge Brownies with Mocha Buttercream Frosting
- Dark Chocolate Brownies with Espresso, Walnuts, and a Salted Caramel Glaze
- Red Wine Chocolate Brownies with Toasted Walnuts
PIN IT! ‘Mexican Espresso Brownies with Espresso Chocolate Glaze’
Mexican Brownies with Chocolate Espresso Glaze
For the Brownies:
- ⅓ cup cocoa
- 1 & 1/2 tsp espresso
- ½ cup and 2 Tbsp boiling water
- 2 oz chopped unsweetened chocolate
- 4 & 1/2 Tbsp melted butter
- ½ cup + 2 Tbsp vegetable oil
- 2 eggs and 2 egg yolks
- 2 tsp vanilla
- 1 cup granulated sugar
- 1 & 1/2 cup brown sugar
- 1 tsp cinnamon
- ¼ tsp cayenne pepper
- ¾ tsp salt
- 1 & 3/4 cup flour
- 6 oz chopped chocolate or chocolate chips
For the Espresso Glaze:
- 6 Tbsp Butter
- ⅓ cup buttermilk
- ¼ cup cocoa
- 1 Tbsp espresso powder
- ½ tsp cinnamon
- Pinch of cayenne
- 16 oz powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees.
- Put the 1/3 cup cocoa and 1 & 1/2 tsp espresso into a medium size mixing bowl; add the boiling water and blend thoroughly with a whisk.Add the 2 oz of chopped unsweetened chocolate and whisk until melted.
- Add the butter and the vegetable oil and whisk until combined.Add the 2 eggs and 2 egg yolks and whisk until just combined then add the vanilla, sugars, cinnamon and salt and whisk.
- Fold in the flour until just mixed and then mix in the 6 oz of chocolate.
- Cover the inside of a 9X13" pan with aluminum foil and butter the inside. Pour the dough into the pan and cook for 30 minutes or until a toothpick inserted in the middle comes out clean.
To Make the Glaze:
- Combine the butter, buttermilk, cocoa, espresso and cinnamon in medium size pan and bring to a boil on the stove. Remove from heat and add the powdered sugar and vanilla and beat with a whisk until smooth.
- Remove the brownies from the oven and immediately pour the glaze over the top and spread. Cool the brownies completely at room temperature. then remove them from the pan using the foil edges. Allow to cool for 90 minutes minimum.
- Cut. Devour.