Post by: Holly – Hodgson Mill Blogger
Our neighborhood celebrates spring by having a Cinco de Mayo party every year. We dust off the lawn chairs, put together a pot luck dinner and gather around outside to reconnect after the long winter. On occasion, the 5thof May has still felt like winter and the party is comprised of hot foods, like chili and hot chocolate, but this year seems like the weather will be on our side and the temperatures should be perfect for barbeque, salads, lots of chips and salsa and tasty desserts.
Dessert is the category I happily gravitate towards for many celebrations, and this one is no exception. There are many wonderful Mexican desserts to choose from, but my personal favorites have to do with chocolate and cinnamon – both with ties to Mexico. This year, we happen to have one of my daughters’ birthday parties scheduled for the same day, so I wanted to make something that would be quick to put together, yet still keep my reputation as a “bringer of dessert.” You all know what I mean.
Hodgson Mill Brownie Mix was the perfect jumping off point for my Mexican-flavored dessert. Hodgson Mill Brownie Mix already has a lot of great things going for it, like healthy whole wheat flour and milled flax seed, and with a little tweaking, I came up with a recipe that takes this rich, chocolate brownie to an even higher level. Follow me, mis amigos, and I will show you how to bake delicious, chocolate cinnamon brownies for Cinco de Mayo or any time you want to satisfy your sweet tooth.
Gather up about a cup of mini, semi-sweet chocolate chips and a box of Hodgson Mill Brownie Mix Made with Whole Wheat Flour and Milled Flax Seed.
In a large sauce pan, melt one stick of unsalted butter. Let the butter cool slightly and then whisk in the eggs, egg yolk and vanilla. Next, whisk in the brownie mix and baking powder. The mixture will look gloriously thick, smooth and chocolaty.
** Note, Hodgson Mill Brownie Mix Made with Whole Wheat Flour and Milled Flax Seed contains all natural ingredients and is completely preservative free – not many, if any, other box mixes can say the same. Good fast food is totally possible with Hodgson Mill’s quality brownie, dessert and muffin mixes. They’re fast and easy to bake and healthier to eat thanks to the premium whole grains that are used. I appreciate being able to whip up a dessert from a mix and know that I’m sneaking in healthier ingredients for my kids – and for me, too, for that matter. Spray an 8- or 9-inch baking pan with cooking spray. Right before you are going to pour the brownie batter into the pan, stir in the mini chocolate chips. The batter will still be warm and we don’t want the little chips to completely melt, so stirring them in at the end prevents this.
Spread the batter into the pan and set it aside while we make the topping.
In a small bowl, combine the butter, brown sugar and cinnamon. Mix them together with a fork or your fingers until they resemble crumbs with pea sized chunks of butter.
Sprinkle the brown sugar, butter, cinnamon mixture over the top of the brownie batter and bake in a 350˚F oven for 25-30 minutes.
When the brownies are baked, the brown sugar mixture will have caramelized on top and created a wonderful, cinnamon crunch top layer to the gooey, chocolate goodness underneath.
Allow the brownies to cool completely before slicing. ** Note, I find it easier to slice bar goodies if they have spent about 30 minutes in the refrigerator – not so many crumbs that way.
Add a little Mexican flare to your next batch of brownies and try my Cinco de Mayo version. They are as rich and chocolaty as any brownie you could hope to eat, and are topped with a cinnamon crunch that raises the bar for all future brownie recipes – not to mention the added bonus of having whole grains and milled flax in every delicious bite. Enjoy!
Cinco de Mayo Brownies
- 1 box of Mill Brownie Mix Made with Whole Wheat Flour and Milled Flax Seed
- ½ cup unsalted butter
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup mini, semi-sweet chocolate chips
- 2 Tablespoons unsalted butter
- ½ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
Melt butter in large saucepan over medium heat. Once melted, allow butter to cool slightly and then whisk in eggs, egg yolk and vanilla. Next, whisk in brownie mix and baking powder. Spray an 8 or 9 inch baking pan with cooking spray. Stir mini chocolate into the brownie batter and spread into the prepared baking pan. In a small bowl, combine the butter, brown sugar and cinnamon and mix together with your fingers or a fork until the mixture resembles crumbs with small pea size pieces of butter. Sprinkle sugar mixture over the top of the brownie batter and bake in a 350˚F oven for 25-30 minutes. Allow brownies to cool completely before slicing.