Mexican Brownies #SundaySupper - Cindy's Recipes and Writings

Welcome to our Sunday Supper Cinco de Mayo Party! Thanks Jen from Juanita’s Cocina for hosting this awesome event.
My contribution to our party is Mexican Brownies. Chewy chocolaty goodness with warm cinnamon undertones and a pinch of heat from a bit of cayenne. The smell of these baking is out of this world. Chocolate and cinnamon, wow its delicious!

Many people think Cinco de Mayo is the same as Mexican Independence Day but actually it is a celebration which commemorates the victory of the Mexicans over the French in the Battle of Puebla.

According to our host, Jen, here in the U.S., Cinco de Mayo is an excuse to dance, eat spicy food, drink fruity booze, and fling churros around. Basically…it’s the best Mexican party out there.
I can’t argue with that!

For those of you unfamiliar with our group,#SundaySupper is a mission started by Isabel of Family Foodie. Her mission is to bring families around the dinner table to share meals and time together. Every week, our #SundaySupper group shares a new theme. This week’s theme is a celebration of Cinco de Mayo.

Mexican Brownies

This is my basic brownie recipe adapted from an old Betty Crocker cookbook. Our baker at work suggested the cinnamon (I used Saigon Cinnamon) and cayenne for Mexican flair.

Ingredients

2 squares unsweetened chocolate
1/2 cup unsalted butter
1 cup sugar
2 eggs, beaten
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cayenne

Directions
Melt butter and chocolate in a double boiler or microwave. Set aside to cool.
When cooled, add sugar to chocolate/butter mixture. Stir.
Slowly incorporate the eggs.
Mix together flour, baking powder, salt and spices in a separate bowl. Stir dry ingredients into wet mixture.
Spread into a well buttered 8×8-inch baking pan.
Bake at 350 for about 25 minutes and until inserted toothpick comes out clean. Let cool before cutting and serving.
Of course if you accidently cut a piece while still warm, then you need to eat it!

Check out these great offerings from the #SundaySupper team to keep the party going!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama’s Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita’s Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy’s Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter on Sunday, May 5th to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.
BONUS Join us at our Food and Wine Conference in Florida from July 19-21. Register during our chat on May 5th and get $100.00 off the full conference registration. Use the discount code SundaySupper !
Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

55 Tempting Cinco de Mayo Recipes

Mexican Brownies for #CincodeMayo #SundaySupper

Author: Cindy Kerschner

Ingredients

■2 squares unsweetened chocolate
■1/2 cup unsalted butter
■1 cup sugar
■2 eggs, beaten
■1/2 cup flour
■1/2 tsp baking powder
■1/2 tsp salt
■1 tsp cinnamon
■1/4 tsp cayenne

Instructions

Melt butter and chocolate in a double boiler or microwave. Set aside to cool.
When cooled, add sugar to chocolate/butter mixture. Stir.
Slowly incorporate the eggs.
Mix together flour, baking powder, salt and spices in a separate bowl. Stir dry ingredients into wet mixture.
Spread into a well buttered 8x8-inch baking pan.
Bake at 350 for about 25 minutes and until inserted toothpick comes out clean. Let cool before cutting and serving.
Of course if you accidently cut a piece while still warm, then you need to eat it!

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