Frosted Mexican Brownies
These Mexican Brownies are topped with a Mexican chocolate frosting and finished off with fluffy cinnamon whipped cream for the most delectable dessert.
Servings: 16 bars
Calories: 448kcal
Equipment
Ingredients
- For the BROWNIES:
- 1 2/3 cups sugar
- 3/4 cup butter softened
- 2 Tablespoons water
- 2 eggs
- 2 teaspoons vanilla
- 1 1/3 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- For the FROSTING:
- 1 stick butter softened to room temperature
- 1 1/4 cup powdered sugar
- 3 Tablespoon cocoa powder
- 2 Tablespoon milk
- 1/4 teaspoon cinnamon
- splash of vanilla
- For the CINNAMON WHIPPED CREAM:
- 1/3 cup heavy whipping cream
- 1 stick butter softened
- 2 1/2 cups powdered sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease a 13×9 pan. (alternatively line with parchment paper)
- Prepare the Brownies: Combine sugar, butter, and water in a large bowl. Stir in eggs and vanilla. Whisk together flour, cocoa, cinnamon, baking powder, and salt in a medium bowl, and stir into the sugar mixture. Spread into prepared pan.
- Bake for 18 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Prepare the Frosting: Beat the butter until fluffy. Add in powdered sugar, cocoa powder, vanilla, milk, and cinnamon, and beat until smooth. Spread over cooled brownies.
- Prepare the Cinnamon Whipped Cream: Whip cream until fluffy, remove it from the bowl, and set it aside. Place butter in the mixer bowl and beat it for 5 minutes. Add whipped cream back in, and add cinnamon, vanilla, and powdered sugar slowly. Add additional powdered sugar if you prefer it sweeter.
- Pipe cinnamon whipped cream on top and sprinkle with ground cinnamon.
Nutrition
Serving: 1g | Calories: 448kcal | Carbohydrates: 58g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 220mg | Fiber: 2g | Sugar: 47g