Mexican Hot Chocolate Brownie Tortes
Description
Whip up easy Mexican hot chocolate brownie tortes; just douse box-mix brownies with coffee and spread cinnamon-chili whipped cream on top.
Ingredients
•
1 (18 1/4 ounce) package brownie mix (such as Betty Crocker®)
•
1/2 cup vegetable oil
•
2 eggs
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3 tablespoons water
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1 pint heavy whipping cream
•
3 tablespoons sugar
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1 tablespoon ground cinnamon
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1/4 teaspoon ground red chile pepper
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1/2 cup strong brewed coffee
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
2
Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
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.
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.
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.