Mexican Brownies
Mexican Brownies requires around 55 minutes from start to finish. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 331 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up canolan oil, semisweet chocolate chips, pumpkin pie spice, and a few other things to make it today. It is a very reasonably priced recipe for fans of American food. It is a good option if you're following a dairy free diet.
Instructions
Preheat the oven to 350 degrees F. Spray a 13 by 9-inch baking pan with cooking spray. Put a medium glass bowl over a pot of simmering water.
Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts, then remove from the heat and let cool a bit.
In a large bowl add the sugar, eggs, and vanilla.
Mix until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa powder, pumpkin pie spice and chili powder.
Add to the egg mixture and stir well until everything is combined.
Add the remaining oil and mix with an electric hand mixer until smooth. Stir in the melted chocolate and mix well.
Pour into the prepared pan and bake until a toothpick comes out clean when inserted into the brownie, about 30 to 35 minutes. Cool and dust with powdered sugar before serving.