Mexican Hot Chocolate Brownie Tortes

Whip up easy Mexican hot chocolate brownie tortes; just douse box-mix brownies with coffee and spread cinnamon-chili whipped cream on top.

• Preparation Time: 15 mins
• Cooking Time: 22 mins
• Total Time: 37 mins
• Calories: 645 Calories

Ingredients

• 2 eggs
• ½ cup vegetable oil
• 3 tablespoons water
• 1 tablespoon ground cinnamon
• 1 pint heavy whipping cream
• ½ cup strong brewed coffee
• 3 tablespoons sugar
• 1 (18.25 ounce) package brownie mix (such as Betty Crocker®)
• ¼ teaspoon ground red chile pepper

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.

Step 2

Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.

Step 4

Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.

Step 5

Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.