Filed Under: Brownie | Mexican

Mexican Brownies with Brown Sugar Glaze

Recipe By Tessa Arias
  |  
May 21st, 2012

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. 

Yield: 16 squares

Prep Time: 5 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: The brownies are sweet but have a beautiful warmth thanks to the big dose of cinnamon and brown sugar. Not to mention they smell FANTASTIC while baking.
Texture: Soft, chewy, rich. These brownies are good both chilled and at room temperature.
Ease: There’s nothing very difficult about these spruced-up gourmet brownies. They can be made a day ahead of time.
Appearance: The glaze is intriguing but honestly the smell of these brownies is probably the best part.
Pros: Amazing twist on a classic American dessert.
Cons: Lots of sugar (and I cut the sugar down from the original recipe).
Would I make this again? Yes.

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. 

Mexican Brownies with Brown Sugar Glaze

Mexican Brownies with Brown Sugar Glaze

Here is another recipe that reminds me of why I love brownies so much. They are a chocoholic’s go-to dessert because they are easy, portable, and don’t require much planning (unlike a layer cake). This recipe puts a more exotic and gourmet spin on your typical brownie. A healthy tablespoon of cinnamon enhances the chocolate flavor and makes these brownies smell better than any candle while baking in the oven. The brown sugar glaze on top just takes these brownies to a new level.

How to make
Mexican Brownies with Brown Sugar Glaze

Yield: 16 squares
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
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. 

Ingredients

For the brownies:

  • 4 ounces unsweetened chocolate, finely chopped
  • 1 stick (4 ounces) unsalted butter
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup milk chocolate chips (about 6 ounces)

For the brown sugar glaze:

  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon vanilla extract

Directions

For the brownies:

  1. Preheat oven to 325°F. Line an 8-inch square baking pan with foil, extending foil over the sides. Spray foil with nonstick cooking spray.
  2. Heat the chocolate and butter in a large microwave-safe bowl on high for for 45 seconds, then stir and heat for 20 seconds more. Stir again, and, if necessary, repeat in 15-second increments until mixture is completely smooth but not overheated. Cool for 5 minutes.
  3. Add brown sugar, cinnamon, and salt to chocolate mixture and stir with a rubber spatula to combine. Stir in eggs, one at a time, then add vanilla. Add flour and stir until incorporated. Fold in chocolate chips.
  4. Pour batter into prepared baking pan and smooth the surface. Bake until a toothpick or cake tester inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies completely in pan on a wire rack.

For the brown sugar glaze:

  1. Whisk sugar, cream, butter, and vanilla in a small saucepan set over low heat until mixture is smooth and begins to boil. Remove from heat and let cool for 10 minutes. Whisk mixture again until thick and smooth. Pour over brownies, spreading into a thin even layer. Let brownies stand at room temperature until glaze sets, about 1 hour. Brownies can be stored covered in the refrigerator for 1 day.
  2. To serve, use the foil to remove brownie from pan. Cut into 16 squares and serve cold or at room temperature.

Recipe Notes

Adapted from the Bon Appetit Cookbook

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  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?

  8. #
    DeeDee — December 4, 2018 at 12:29 am

    Hi.
    I left a question a few hours ago about your Mexican Brownies. I have not heard back, which is fine, but I also provided my email to receive the cookie guide. It said I would receive the cookie guide within about 6 minutes. I still haven’t received the cookie guide. So I’m requesting the guide again please.
    I can’t wait to try the Mexican brownies. My question was, can that recipe be doubled? Or will it change the outcome?
    Thank you for your help, and recipes!
    DeeDee

  9. #
    Amy — June 5, 2019 at 6:13 pm

    Can you add a little bit of cinnamon to the glaze as well?

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