Zutaten für Shortcut Mexican Brownies
- Betty Crocker Fudge Brownie Mix
- Water
- Oil
- 2 large eggs
- Ground Cinnamon
- Almond Extract
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Zubereitung von Shortcut Mexican Brownies
- Preheat oven to 350°F (175°C). Grease and flour a mini muffin pan (or line with paper liners).
- In a medium bowl, whisk together the melted butter, sugar, and eggs until smooth.
- Add the flour, cocoa powder, baking powder, salt, and Mexican chocolate. Mix until just combined; do not overmix.
- Stir in the vanilla extract and chopped pecans (optional).
- Fill the mini muffin cups about ¾ full.
- Bake for 10-13 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with melted chocolate for an extra touch of decadence.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
4g
Carbs
3g
