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