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Mexican Hot Chocolate Brownie Tortes
Mexican Hot Chocolate Brownie Tortes
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
57 minutes
Make fiery Mexican hot chocolate brownie tortes by soaking box-mix brownies in coffee and topping with spiced whipped cream.
Ingredients:
  • 1 (18.25 ounce) package brownie mix (such as Betty Crocker®)
  • 0.5 cup vegetable oil
  • 3 tablespoons water
  • 1 pint heavy whipping cream
  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 0.25 teaspoon ground red chile pepper
  • 0.5 cup strong brewed coffee
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously grease the bottom of a 9x13-inch baking pan.
  • Combine brownie mix, oil, eggs, and water in a bowl, stirring until thoroughly mixed. Transfer batter to the pan.
  • Bake in the preheated oven for 22 to 25 minutes until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely for at least 20 minutes.
  • Using an electric mixer, whip cream in a bowl until soft peaks form. Gradually add sugar while continuing to beat until fully mixed. Incorporate cinnamon and ground chile pepper by continuing to beat the mixture.
  • Cut the brownies into circles using a cookie cutter. Poke small holes into each brownie with a toothpick. Brush coffee over the brownies, ensuring it soaks in. Add a layer of cinnamon-chile whipped cream on top, sandwich with another brownie circle, and top with more whipped cream. Repeat with the rest of the brownies and whipped cream.

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