Quick and Easy: Mexican Brownies

Posted by & filed under Quick and Easy.

In honor of Cinco de Mayo, here is a quick and easy recipe for brownies that will leave everyone begging for more.

P.S. You coffee lovers out there will definitely not want to skimp on the frosting – it is truly the best part…


For the Brownies

1 cup (2 sticks) butter
2 cups granulated sugar
4 eggs
1 tbsp vanilla extract
1 cup all purpose flour
1 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional – I usually leave this out)

1. Melt the butter in a medium saucepan over low to medium heat. Remove the pan from the heat. Add granulated sugar and combine. Slowly add one egg at a time, thoroughly mixing each egg into the butter / sugar mixture. Add vanilla extract.

(TRB Tip: Let your mixture cool before adding eggs, otherwise you will end up scrambling them).

2. Combine flour, cocoa, baking power, salt and cinnamon in a large bowl.

3. Add butter / sugar / egg / vanilla mixture to dry ingredients.

4. Mix until dry ingredients are incorporated into wet mixture.

5. Pour brownie batter into a well-greased 9×13 cake pan. Bake at 350 degrees for 35-40 minutes.

(TRB Tip: If you are using a dark pan, always lower the baking temperature by 25 degrees. You can test the brownies with a toothpick in the center of the pan – if the toothpick comes out clean, your brownies are done).

6. When brownies are cool, you’re ready to frost!

(TRB Tip: I like to let the brownies cool most of the way, but not completely, as the coffee frosting adheres best when the brownies are slightly warm. If they are too hot, though, the butter-based frosting will melt).

For the Coffee Frosting

3 tbsp butter
1/4 cup brown sugar
1 tbsp instant coffee powder
1 tbsp vanilla
2 tbsp water
1 cup powdered sugar

1. Melt butter and brown sugar in a small saucepan over low to medium heat.

2. Mix instant coffee power, vanilla and water in a coffee mug.

3. Remove saucepan from heat. Add coffee / vanilla mixture to butter / sugar mixture.

4. Slowly add powdered sugar, whisking well after each addition. Continue to add more sugar for thicker consistency.

(TRB Tip: Use a whisk to incorporate the powdered sugar – you will end up with a smooth, not lumpy, frosting).

5. Spread frosting over brownies. Allow frosting to set before cutting – about 45 minutes to an hour – if you can wait that long!

(TRB Tip: Dip your knife in hot water after each cut; you’re brownie squares will come out clean).

Have you tried this recipe yet? Tell me how you liked it…

One Response to “Quick and Easy: Mexican Brownies”

  1. stormygreen

    Dear Rescue Baker,

    I made a ganache of white chocolate, but accidently put too much cream. So now it’s runny and translucent. What should I do in such a situation? I would start over, but I have no more chocolate, and its a large batch that I don’t want to waste.

    Originally it was for a drizzle over chocolate covered strawberries, but I’m open to using it for something else as long as it doesn’t go in the trash.


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