Mexican chocolate cinnamon brownies
Mexican brownies with chocolate and cinnamon are the perfect way to finish a Mexican feast. Unlike American brownies, they have a nice kick of chili (but not enough to burn!).
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Servings: 12
Calories: 258kcal
Ingredients
- 90 g coconut oil
- 120 g dark chocolate
- 1 small chili split down the middle and de-seeded
- 2 large eggs lightly beaten
- 225 g caster sugar
- 1 teaspoon ground cinnamon
- 90 g plain flour
- 50 g almond/pecan/hazelnut/macadamia meal
- Icing sugar and cinnamon to dust.
Instructions
- Pre-heat the oven to 160C fan-forced.
- Grease and line a large loaf tin so that the paper extends over the long sides of the tin.
- Place the coconut oil, dark chocolate and chili in a large heat-proof bowl and zap in the microwave 20 seconds at a time until the chocolate has melted and the mixture is smooth.
- Leave the mixture to cool for a few minutes then removed the chili and whisk in the eggs.
- Stir through the sugar, cinnamon, flour and almond meal.
- Spread the batter into the tin.
- Bake for 30-35 minutes.
- Leave to cool completely in the tin.
- Slice up into generous squares and enjoy warmed a little sprinkled with cinnamon and icing sugar.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 13mg | Potassium: 103mg | Fiber: 2g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
