Spice up your life by adding cinnamon, orange zest, and a little cayenne to your brownies.

These may not be the prettiest, most perfectly cut brownies I’ve ever shared on my blog, but that’s because I made these in a hurry for a party and didn’t have time to let them cool completely to room temperature in order to achieve those crisp clean cuts. Nor did I have time to put them on a fancy plate and toy with tablescapes and all that jazz. But you know what? All you need to know is that these brownies did not stand a chance.

I thought to myself, oh I will just take pictures later with some leftover pieces and make them look pretty. Well that would have worked if there had been any left. I had intended to then remake them to get said non-real-life photos but decided we all could use a dose of reality – not everything delicious has to be picture perfect! But I will probably still remake these sometime in the future and maybe snap some new photos, maybe after enjoying some Mexican lasagna or stuffed shells. But I digress.

Mexican brownies have a bit of spice to them which at first may be intimidating to the non-adventurous palate, but the spices included are not necessarily all heat-spice. You have cinnamon and orange zest in addition to the tiny bit of heat contributed by the cayenne pepper. I toned it down a little just in case and added half of what the original recipe called for and I think it was the perfect balance. Enough spice to excite your tastebuds but not enough to be weirdly hot-spicy for a dessert. And to make things even better, I topped it off with a scoop of dulce de leche Indulgence ice cream!

Two years ago: No-Bake Butterfinger Peanut Butter Cup Ice Cream Pie

Four years ago: Flourless Almond Butter Dark Chocolate Chunk Cookies

Six years ago: Cake Batter Chocolate Bark

MEXICAN BROWNIES

Makes 24 brownies

Ingredients:

1 cup all-purpose flour

1/4 cup cocoa powder

1-3/4 tsp ground cinnamon

1/2 tsp salt

1/4 tsp orange zest

1/8 tsp cayenne pepper

1 cup (2 sticks) unsalted butter

12 oz. semisweet chocolate chips

1-1/4 cup sugar

1/2 cup packed brown sugar

1 tsp instant espresso coffee granules

4 eggs, room temperature

2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Line an 13×9-inch baking dish with parchment paper with an overhang on opposite sides and coat with nonstick spray; set aside.
2. In a medium bowl, sift together the flour, cocoa powder, cinnamon, salt, orange zest, and cayenne pepper; set aside.
3. Place butter and chocolate into a medium glass bowl and place over a pot of very gently simmering water. Stir until melted and smooth. Pour into a larger bowl and allow to cool for 10 minutes.
4. Once cooled, add both of the sugars and instant espresso and whisk until well blended.
5. Add one egg at a time, then vanilla, whisking until blended. Next, whisk in dry ingredients until just incorporated.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out with some moist crumbs.
7. Allow to cool on a wire rack for about 10 minutes, then use the overhanging parchment to lift the brownies out. Allow to cool completely before cutting.

Source: Adapted slightly from The Cozy Apron.

One year ago: Feta Stuffed Pesto Turkey Burgers

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Most of you probably recognize a sheet cake from most potlucks and get-togethers. It is a single-layer rectangular cake (usually 13×9) that is baked and served directly from the pan. Because it is served straight from the pan, you only need to frost the top, It also makes the perfect traveling companion and can be baked at a moment’s notice. Most companies now make pans with travel lids, so you don’t even have to fuss with foil or plastic wrap (I hate plastic wrap – so annoying).

Peanut Butter Frosting:
2 cups powdered sugar
1/2 cup unsalted butter, softened
Pinch of salt
1/2 cup peanut butter
2 Tbsp milk
1 1/2 cups chopped peanut butter cups

1. For the cake: Preheat oven to 350F. Grease a 13×9 pan and set aside.
2. In a large bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed 2 minutes or until smooth. Dissolve the espresso powder or instant coffee in the boiling water. Stir the coffee into the batter. The batter will be really thin. Pour into the prepared pan. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean (the top of the cake will be sticky to the touch). Cool cake completely.
3. For the frosting: In the bowl of a stand mixer with the whisk attachment (you can use a hand mixer instead), beat together on medium-high speed the sugar, butter, and salt until smooth and creamy, about 2-3 minutes. Add peanut butter and milk. Beat on high speed until light and fluffy, another 2-3 minutes. Spread on top of the cooled cake. Sprinkle peanut butter cups on top.

Sources: Cake adapted from Hershey’s Make It Chocolate; Frosting adapted from 125 Best Cupcake Recipes

One year ago: Chicken Parmesan Quesadillas

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Everything you love about brownies in cookie form. Gooey, rich, and dense with lots of crispy edges. With pecans too, please!

Obviously with New Year’s Eve dinner there was also dessert. Last time I cooked a gluten-free dessert I managed to make Christina a peanut butter dessert lover. But this time I gave in to her chocoholic ways with these brownie cookies. And I’m so glad I did because they were the goooey-est cookies I’ve ever had. It was hard to believe they were gluten free!

Wish I had taken a photo of their middles right after they came out of the oven. Picture this: it was like eating a miniature molten lava cake, but in cookie form. Yea seriously, they were THAT good. My photos don’t do them justice so you’ll just have to make them to see :-).

Want to make them with gluten? Just use regular all-purpose flour and eliminate the xanthan gum.

One year ago: Blue-Cheese Scalloped Potatoes

GLUTEN-FREE BROWNIE COOKIES

Makes 2.5 dozen cookies

Ingredients:

2 cups chopped pecans

1/2 cup unsalted butter

4 oz unsweetened chocolate, chopped

3 cups semisweet chocolate chips, divided

1-1/2 cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)

1/2 tsp xanthan gum

1/2 tsp baking powder

1/2 tsp salt

1 tsp espresso powder

4 large eggs

1-1/2 cups sugar

2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Once cool, chop nuts and set aside.
2. In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, and half the chocolate chips over low heat, stirring constantly; set aside.
3. In a medium bowl, combine flour, xanthan gum, baking powder, salt and espresso powder; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla at medium speed until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
5. Drop dough by 2 tablespoonfuls, spacing about 2 inches apart on to parchment paper lined baking sheets. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-10 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Source: Adapted slightly from Sweet Pea’s Kitchen, originally adapted from Southern Living Best Loved Cookies.

Post updated 2/5/20, the pictures above and below are the originals.

For today, I am loving that she used dark chocolate in these brownies. I don’t use that type of chocolate enough and having it in this cheesecake swirled velvet brownie just makes sense. Enjoy :-)

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Hey there, Spiffy Cookie readers!

I was so thrilled when Erin asked me to guest post on her site! As a fellow lover of baked goods, it only makes sense for me to share a sweet treat with you guys today!

Think of your all-time, number one most perfect, favorite dessert. Ever.

Is it a brownie?

Is it red velvet cake?

Is it cheesecake?

If you’re anything like me, you’re incapable of playing favorites. Ergo, these red velvet cheesecake brownies are perfectly dreamy.

It’s only responsible of me to warn you that you will not be able to eat just one. Really. They’re that addictive, guys. It’s actually kind of ridiculous how delicious these are.

Incredibly deep, dark chocolate red velvet brownies are intensely flavored with espresso powder, and then a thick swath of cheesecake is ribboned throughout the batter. I bake them just until the center is set, ensuring that once they’re sliced, these brownies are wonderfully gooey and perfect.

I don’t know about you, but I’d call that a dream come true!

Red Velvet Cheesecake Brownies

yield: 12-24 brownies, depending on how big you cut ‘em!

prep time: 10 minutes

cook time: 35 minutes

total time: 45 minutes

for the cheesecake swirl

8 ounces cream cheese, at room temperature (i leave mine out overnight)

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla bean paste (or seeds from one vanilla bean, or 1 teaspoon vanilla extract)

for the red velvet brownies

2 large eggs

1 cup granulated sugar

1 teaspoon instant espresso powder

1 1/2 teaspoons red food coloring

1 stick unsalted butter

2 ounces dark chocolate (i used espresso-infused chocolate)

2/3 cup all-purpose flour

1/4 teaspoon kosher salt

Directions:

preheat oven to 350 degrees F.

line an 8” x “8 baking pan with aluminum foil, and spray with nonstick baking spray. set aside.

for the cheesecake swirl

using a spatula or a stand mixer with the beater attachment, beat the cream cheese until smooth. if working by hand, this should take about 2-3 minutes. with the mixer, it should take about 1 minute.

add the sugar, and beat until combined.

add the egg and vanilla, and beat until combined and mixture is smooth. set aside.

for the espresso red velvet brownies

combine the eggs, granulated sugar and espresso powder in a medium-sized bowl.

with a whisk, whip the mixture until pale yellow and fluffy, about 3 minutes.

add the red food coloring, using more or less depending on how deep red you’d like the final brownies to be. set aside.

in a small saucepan or a microwave safe bowl, combine the butter and chocolate. heat until chocolate and butter are melted, stirring often. when melted, remove from heat.

whisk the chocolate mixture into the egg mixture, and stir until combined.

sift in the flour and salt, and mix until flour is just dissolved and incorporated.

assembling the brownies

pour the red velvet brownie batter into the prepared 8” x 8” pan. smooth into an even layer with a spatula.

pour the cheesecake swirl mixture on top of the brownie batter.

using a butter knife, swirl the cheesecake mixture and brownie batter together until desired amount of swirl is reached.

bake at 350 degrees F for 30-35 minutes, or until set. if a toothpick inserted into the brownies comes out clean, they’re done.

remove from oven and allow to cool completely.

these are easier to slice if you let them chill in the fridge for a few hours after they’ve finished cooling on the counter.

to serve, lift the brownies out of the pan using the aluminum foil liner, and slice into desired individual sizes.

the brownies will keep for up to 4 days stored in an airtight container in the fridge.

you can also wrap these brownies in tinfoil and store in a freezer-safe zip top bag to keep them in the freezer. they’ll keep for up to two months.

to thaw, simply remove from freezer and place in the fridge overnight.

These black forest stuffed cupcakes have a surprise cherry cheesecake-like filling inside and are topped with fresh whipped cream frosting for a delicious treat.

Jump to recipe

Monday, March 28th: National Black Forest Cake Day. But how about black forest stuffed cupcakes instead? I think you already know that the answer is yes!

While procuring my ingredients to make these black forest stuffed cupcakes, I was disappointed when I was told at the grocery store that cherries are a seasonal fruit item and therefore are currently not in stock. This perplexed me because aren’t most fruits seasonal? Come on, there’s got to be some country cherries are imported from year round (says the entitled American).

What are black forest stuffed cupcakes?

Inspired by the German dessert, Schwarzwälder Kirschtorte (or black forest cherry torte), black forest stuffed cupcakes are also a chocolate cake with a cherry filling. Typically, the cake version consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries, but in cupcake form there’s a creamy cherry center and whipped cream on top.

Instead I settled for a jar of Maraschino cherries. If you can find fresh cherries, I would do it because I always think fresh fruit is better than anything else (just make sure to pit them first). Granted these black forest stuffed cupcakes were delicious regardless, and admittedly I think the Maraschino cherries went well with the cherry pie filling inside the cupcakes.

Plus they received this rave review from my P.I. – “I am not kidding you, best cupcake I’ve ever had.”

Can you make a black forest cupcake with cake mix?

You most certainly can. Just follow the directions on the box for standard chocolate cupcakes, but I would definitely still stuff them with the cherry-cream cheese filling and top the whipped cream frosting. Don’t forget the cherry on top!

Post updated 5/10/2023. Photo above is the original.

BLACK FOREST STUFFED CUPCAKES

Print

Yield: 2 dozen Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 1 pkg (8 oz.) cream cheese, room temperature
• 2 Tbsp sugar
• 1 egg, room temperature
• 1 (20 oz.) can cherry pie filling

CUPAKES

• 1-2/3 cups flour
• 2/3 cup unsweetened cocoa powder, sifted
• 1 Tbsp instant espresso powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 8 Tbsp unsalted butter, room temperature
• 1-1/2 cups sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1-1/2 cups buttermilk, room temperature

FROSTING

• 1-1/4 cups cold heavy cream
• 6-7 Tbsp sifted powdered sugar
• 1 tsp vanilla extract

GARNISH

• Maraschino cherries
• Chocolate shavings

Directions

1. For the filling: In a medium bowl, beat together the cream cheese and sugar until creamy. Add egg, beating just until incorporated. Fold in the cherry pie filling until evenly distributed; set side.
2. Preheat the oven to 350 degrees.  Line 12 wells of two cupcake pans with paper liners; set aside.
3. For the cupcakes: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt together; set aside.
4. In a large bowl, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed.  Beat in the vanilla extract until just incorporated.
5. With the mixer on low speed, add in the dry ingredients in three additions alternately with the buttermilk, beginning and ending with the dry ingredients.  Mix each addition just until incorporated.
6. Divide half the batter evenly between the prepared cupcake liners.  Spoon in 2 Tbsp of the cream cheese cherry mixture. Cover evenly with remaining cake batter.
7. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting: In a large bowl, add the heavy cream and beat on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the powdered sugar a spoonful at a time.  Whip the cream until stiff peaks form. Fold in the vanilla extract.
9. Frost the filled cupcakes with the whipped cream.  Garnish as desired with a cherry and chocolate shavings. Refrigerate until ready to serve.

Source: Adapted from Everyday Annie & Kraft Recipes.

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