Mexican Hot Chocolate Brownie Tortes
A brownie torte reminiscent of Mexican hot chocolate with flavors of coffee, cinnamon, and chili powder!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(18.25 ounce) package brownie mix (such as Betty Crocker®)
- ½cup vegetable oil
- 2eggs
- 3tablespoons water
- 1pint heavy whipping cream
- 3tablespoons sugar
- 1tablespoon ground cinnamon
- ¼teaspoon ground red chile pepper
- ½cup strong brewed coffee
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.Step 2
Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.Step 3
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.Step 4
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.Step 5
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.