Mexican Brownies with Brown Sugar Glaze

Yield: 16 squares

Prep Time: 5 minutes

Cook: 1 hour 45 minutes

Tessa Arias Mexican Brownies with Brown Sugar Glaze. The glaze takes these brownies to a whole new level. Prepare yourself for these insanely delicious, thick, chewy, and soft brownies.  [caption id="" align="aligncenter" width="600"]...

10 Responses to “Mexican Brownies with Brown Sugar Glaze”

  1. #
    Tracey — May 21, 2012 at 4:18 pm

    You had me at brown sugar glaze, that sounds phenomenal!

  2. #
    Georgine — May 21, 2012 at 5:19 pm

    Do you think I could add the cinnamon to flourlesss chocolate cake then glaze said cake with the brown sugar glaze? I am, unfortunately, Gluten free. These look great!

  3. #
    TIna — May 21, 2012 at 6:52 pm

    Why aren't you on Pintrest???

  4. #
    Amy — May 21, 2012 at 8:31 pm

    The brown sugar glaze looks amazing. I can see it on so many things – pumpkin muffins, gingerbread cookies, apple cake, the list is endless!

    One question though – I can't really bake using dairy ingredients. Could I substitute the heavy cream in the recipe with almond milk? And due to various other intolerances, most non-dairy margarines are also a problem (no corn or soy products in my household, unfortunately). Is there any other ingredient I could use in place of the butter?

    My go-to glaze is usually just confectioner's sugar and water (occasionally apple juice instead, or orange juice, depending on the cake it's going on), and then a little bit of spice to jazz it up. When I make gingerbread spice cake, I make my usual glaze with water unless I have apple juice, and I add in a little bit of ground ginger and a dash of vanilla.

    Thanks in advance for your response!

  5. #
    Renee — May 21, 2012 at 9:32 pm

    Can I take a bath in that glaze?

  6. #
    Rayna — May 22, 2012 at 1:08 am

    Chocolate, brownies, and cinnamon: My top favorite food things! I've bookmarked this recipe.

  7. #
    Sara — May 26, 2012 at 8:19 pm

    This recipe sounds delicious, I am about to try it out! Is there any specific reason you suggest that it's only good for one day when refrigerated?


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