A brownie torte reminiscent of Mexican hot chocolate with flavors of coffee, cinnamon, and chili powder!

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Recipe Summary

prep:
15 mins
cook:
22 mins
additional:
20 mins
total:
57 mins
Servings:
8
Yield:
8 2-layer brownie tortes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.

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  • Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.

  • Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.

  • Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.

Cook's Notes:

Use plain chile powder without added spices.

You can use espresso in place of coffee if desired.

Editor's Note:

The directions for making brownies are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

645 calories; protein 5.4g; carbohydrates 56.7g; fat 46.5g; cholesterol 128mg; sodium 236.6mg. Full Nutrition
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