Mi Huerta Market
A Little Spice Makes Everything Nice!
Who doesn’t love dessert? It’s a nice reward to treat ourselves with after a savory meal! This Mexican inspired dessert is one that will awaken your taste buds while giving you the sweetness you crave. It is naturally made using most of our favorite ingredients. Mainly chocolate, and then a little spice.
Don’t be discouraged when you read the word, “spicy”. “I don’t want spicy dessert I just want it to be sweet and delicious”, you say. But I am telling you once you take a bite of this decadent cake you won’t turn back. It is simply divine. A good ending to any dinner and will make you wish you had the recipe much sooner!
Before making this recipe, make sure you are ready for a unique addition to what could be labeled as “traditional”. This brownie cake incorporates the spice in order to bring out every flavor possible and also give you a little kick that will put a smile on your face. The spice isn’t anything drastic it’s supposed to be a secret but we are telling you because we can’t keep secrets around here! This Mexican dessert incorporates other flavors and ingredients that make it truly special. It’s all about cinnamon, a hint of cayenne, and vanilla in this recipe. They are an unusual trio when it comes to brownies and that’s basically because brownies are normally just made with one main flavor and that is our beloved chocolate. It is in a category all on its own and that is thanks to its uniqueness. Once you see the end result, it will paint a very yummy picture! Feel free to make some horchata beforehand to sip while baking or to enjoy alongside the brownies! Let’s get this show on the road! Have fun and remember, our vanilla is an all-natural and gluten free product that will enhance this recipe even more! Thanks for using it and for checking out this blog!
Spicy Mexican Brownie Cake
1 1/4 cups butter, softened
3/4 cup unsweetened baking cocoa
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
1/2 cup milk
1 tablespoon Mi Huerta Vanilla Extract
1/3 cup butter, softened
1/3 cup crema (Mexican-style cream) or sour cream
1/4 teaspoon ground cinnamon
3/4 teaspoon Mi Huerta Vanilla Extract
4 cups powdered sugar
1 to 2 teaspoons milk
Unsweetened baking cocoa, if desired
1. Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening; lightly flour. In small bowl, stir 1 1/4 cups butter and 3/4 cup cocoa until blended. In large bowl, beat eggs with electric mixer on high speed 3 minutes. On low speed, beat in remaining cake ingredients and cocoa mixture, just until blended. Spread in pan.
2. Bake 35 to 40 minutes or until top edge of cake just begins to pull away from sides of pan. (Top may appear irregular with slight dips in some spots.) Cool completely in pan on cooling rack, about 2 hours.
3. In large bowl, beat 1/3 cup butter with electric mixer on medium speed until fluffy. Beat in crema, 1/4 teaspoon cinnamon and 3/4 teaspoon Mi Huerta vanilla until light and fluffy, scraping bowl frequently. On low speed, add powdered sugar, 1 cup at a time, scraping bowl occasionally. Stir in milk, one teaspoon at a time, until smooth and spreadable. Frost cake. Sprinkle lightly with cocoa. Store in refrigerator.