Mexican Chocolate Frosted Brownies

Mexican frosted chocolate brownies with cinnamon whipped cream

Every luncheon needs one main ingredient.... CHOCOLATE.

My Valentine luncheon this year was no different.  

I do a bake along challenge with Danielle, from Hugs and Cookies XOXO 

and this month it was for frosted brownies.

Danielle challenged everyone to put their own spin on things, though, with candy toppings, etc.

I decided I would "kill two birds with one stone" and make them Mexican chocolate.

With the reading I did, it seemed that pretty much meant adding cinnamon.

Have you ever had a Mexican hot chocolate??

AMAZING.

Some recipes called for cayenne pepper, but I decided to leave that out.

Here is the link to the original recipe on Hugs and Cookies XOXO for frosted brownies.

Mexican Chocolate Frosted Brownies

1 2/3 cups sugar

3/4 cup butter

2 T Water

2 eggs

2 t vanilla

1 1/3 cups flour

3/4 cup cocoa powder

1/2 t baking powder

1/4 t salt

1/2 t cinnamon

Preheat oven to 350 degrees.  Grease a 13x9 pan.

Combine sugar,  butter ad water in a large bowl. Stir in eggs and vanilla. Combine flour, cocoa, cinnamon, baking powder and salt in a medium bowl, stir into sugar mixture.  Spread into prepared pan.

Bake for 18 to 25 minutes or until toothpick in center comes out clean.

Cool.

Frosting:

Beat with an electric mixer until fluffy:

1 stick butter

1 1/4 cup powdered sugar

3 T cocoa powder

2 T milk

1/4 t cinnamon

splash of vanilla

Frost cooled brownies.

Cinnamon Whipped Cream frosting topping

by Your Cup of Cake

1/3 cup heavy whipping cream

1 stick butter

2-3 cups powdered sugar

2 teaspoons cinnamon

1/2 teaspoon vanilla

Whip cream until fluffy, remove from bowl and set aside.

Beat butter for 5 minutes.

Add whipped cream back in, add cinnamon, vanilla and powdered sugar slowly.  More sugar if you prefer it sweeter.

Pipe on and sprinkle with cinnamon.