Aaron Sanchez's Mexican Brownies
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Total Reviews: 60
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By nightingale7
on May 06, 2013
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buy a high quality baking cocoa and these are some of the best brownies I have ever had!
By julieGgirl
SoCal
on May 05, 2013
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Awesome awesome, I used almond flour and splenda 1/2 cup Apple sauce, along with the rest of Aaron's recipe and it turned out great..oh yes, some sprinkles of chocolate chips and walnuts on top. Fast, easy, one pan recipe ! Very most!
By SaffronSun
on May 05, 2013
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Soft & gooey with a perfect very thin top crust. I added several handfuls of chocolate chips & baked for 21 minutes at 350 F. (Don't worry about toothpick stuff...just rely on time if you want to get a good consistency, as long as your oven isn't way off...it will firm up enough when it cools, but over baking will ruin it. So much better consistency than the boxed ones I did the same day! I used the 9 x 13 pan, buttering the bottom, but didn't use parchment paper, and I was able to get them all out in tact just fine. Liked the flavor. :
I like one brownie recipe a little more...& that is using a Duncan Hines mix with 3 eggs, 1/2 c. oil, 1/4 c. coffee or water, 2 T. instant coffee powder, 1-2 tsp. cardamom powder (optional, couple handfuls chocolate chips poked in, sprinkled on top with cardamom, cinnamon, & ground coriander. Baked in a 9 x 9 (important for consistency.
By okamibs
Round Rock, TX
on April 25, 2013
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I actually made brownie bites, using mini muffin cups. I like spicy foods, and thought 1/4 tsp seemed almost unnoticeable in this much batter... But it adds just a tiny bit of heat at the end, perfect. Took them to work, and they were devoured quickly and enjoyed by all. Thanks Aaron.
By wooder1958
Dresden, Maine
on April 03, 2013
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Wow, the flavor in these brownies is amazing! The recipe is so easy - I had all the ingredients in my fridge and pantry already. I did have to add 5 mins to the cooking time. Will make again and again!
By gabbyct
Oregon
on March 31, 2013
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The flavor is excellent but I found them to be too dry and not ooey gooey enough to claim to be a brownie. I doubt I will make them again.
By phillybob
Lansdale, PA
on December 22, 2012
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I am completely bowled over by the flavor of these brownies. I used regular cinnamon and a medium-hot chili powder. I also let them bake 30 minutes. I forgot to butter the parchment paper, but they came off very easily after I cut them into pieces. I can't wait to share these with family and friends. VERY easy! The recipe doesn't say what temperature to set the oven at, but I suspect it was 350 degrees.
By sandraelaine1975
houston tx
on December 20, 2012
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Who would have thought that cayenne pepper would be delicious in brownies!?! Super easy and so good!
By menagerie_12349927
Barnstead, 69
on October 28, 2012
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I had to cook these for 30 minutes. They came out awesome. Everyone loves them and asks for the recipe.
By lisa.watson1_81...
Sherwood, OR
on August 03, 2012
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I started making this recipe when it was posted in Food Network magazine years ago....This has been my go to brownie recipe ever since. It's easy and the little kick of cinnamon and cayenne make these brownies into something amazing. Thanks Aaron!