Mexican sheetcake brownie recipe - when you want something a little special in your frosted brownie recipe

Mexican Sheetcake Brownies

March 25, 2014 by Michelle

Last week, we had teacher conferences. One of the really cool things we do as a PTO is to feed our teachers during conferences. They are there for the entire regular school day and then start up immediately with conferences that can – and do – go back 9pm. They may have just a few minutes when a parent is running late to grab something to eat, so we may sure that it’s easy for them. This time around, I made Mexican sheetcake brownies.

Mexican sheetcake brownie recipe - when you want something a little special in your frosted brownie recipe

Why those? Of course I had a few reasons. First of all, the theme for our meal on Wednesday night was a Mexican fiesta. I also brought in the elotes that I’ve been enjoying pretty much nonstop lately pretending summer is here, but I had signed up to bring in brownies. I couldn’t just bring in “regular” brownies. Of course I needed to make them with a Mexican flavor. And my usual sheetcake recipe has two benefits. First, it uses buttermilk (key since I bought a bunch to make Irish soda bread and had some leftover) and second, it makes a lot of brownies so I would have some leftover for my family that is always sad when I don’t share my creations with them.

This brownie got some cinnamon and chili powder added to the brownie portion, though I kept the frosting the same so that the kick wasn’t overwhelming. You could try adding a quarter or half teaspoon of cinnamon to the icing, but I wouldn’t do more than that or you would lose the balance of the brownie. You bite into it at first, and it’s a soft beautiful brownie. You start to feel a little heat and warmth as you chew, and it stays with you for just a moment after you’ve swallowed, letting you remember and savor that bite.

I also used some of my Mexican vanilla in the recipe. This vanilla is just a touch spicier in tone than regular vanilla, and it is exactly what I’m looking for when making some of my more “interesting” dishes. It was definitely the complement to the brownies that I was looking for. If you don’t have the Mexican vanilla, you can use a good quality vanilla you have on hand, but try to find some Mexican vanilla and try it out for yourself.

Try Mexican vanilla (I love the Neilsen Massey brand) when making dishes to give it a little bit of a unique and slightly spicy note

My son’s teacher actually texted me the next morning to tell me how “scrumptious” my brownies were, though he refused to say how many he’d eaten. They were definitely the perfect finish to the dinner, and these will stay in my repertoire going forward when I want a brownie but want something just a little different.

Mexican Sheetcake Brownies

Ingredients:
1 c water
19 T butter, divided
1/2 c plus 5T cocoa powder, divided
2 c flour
2 c sugar
1 t baking soda
1 t cinnamon
1/4 t chili powder
1/2 t salt
2 eggs
1/2 c plus 1/3 c buttermilk, divided
1 T plus 1 t Mexican vanilla, divided
3 1/2 c powdered sugar

Directions:
Preheat oven to 350 degrees. Grease a 15x10x1-inch cookie sheet.

In a saucepan, combine your water, 1 cup (2 sticks) of butter, and 1/3 cup of cocoa powder.

Melt butter cocoa with water for Mexican sheetcake brownies

Turn heat to medium and melt the butter, stirring periodically to ensure the ingredients are well-combined. Bring the mixture to a boil, stirring constantly as it starts to warm. Remove from the heat and work on the dry ingredients.

Melted cocoa mixture will look much thicker than you would expect

In a medium bowl, add the flour, sugar, baking soda, cinnamon, chili powder, and salt.

Dry ingredients for Mexican sheetcake brownies

Stir gently until all the ingredients are well distributed. Add the melted butter and cocoa mixture to the dry ingredients and mix on medium speed until completely incorporated. Add your eggs, 1/2 cup of buttermilk, and vanilla, and beat for a minute until the mixture is light. This is meant to be a very thin batter.

Mexican sheetcake brownie batter ready for baking

Pour your batter into your prepared pan and bake at 350 degrees for 30-35 minutes, until your cake tester comes out clean.

Mexican sheetcake brownies will pull away from the edge of the pan when done

Once your brownies are baked, work on your frosting. You want to apply it while the brownies are still warm.  In that same saucepan (same ingredients, no need to dirty another dish!), combine your remaining 3 tablespoons butter, the 5 tablespoons cocoa powder, and buttermilk and turn the stove on medium. Bring the mixture to a boil, then remove from the heat.

Add the powdered sugar and the last 2 1/2 tablespoons vanilla and mix, starting on low until the powdered sugar is incorporated, then beating on high until the mixture is smooth. Scrape down the sides of the bowl as needed.

Frosting for Mexican sheetcake brownies comes together quickly

While the icing is still warm, pour over the brownies. Using a spatula, gently pull the icing from the center to the edges until it is all covered in icing.

Perfectly iced Mexican sheetcake brownies

Let the brownies cool at least 2 hours, then cut into pieces, usually 42 or so decent size brownies from this recipe.

Mexican sheetcake brownie recipe ready to eat

Store any leftovers in a tightly sealed container on your counter for 2-3 days. These also freeze extremely well for 1-2 months (and are tasty straight from the freezer).

Mexican Sheetcake Brownies

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 42 brownies

Mexican Sheetcake Brownies

Ingredients

  • 1 c water
  • 19 T butter, divided
  • 1/2 c plus 5T cocoa powder, divided
  • 2 c flour
  • 2 c sugar
  • 1 t baking soda
  • 1 t cinnamon
  • 1/4 t chili powder
  • 1/2 t salt
  • 2 eggs
  • 1/2 c plus 1/3 c buttermilk, divided
  • 1 T plus 1 t Mexican vanilla, divided
  • 3 1/2 c powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Grease a 15x10x1-inch cookie sheet.
  2. In a saucepan, combine your water, 1 cup (2 sticks) of butter, and 1/3 cup of cocoa powder. Turn heat to medium and melt the butter, stirring periodically to ensure the ingredients are well-combined. Bring the mixture to a boil, stirring constantly as it starts to warm. Remove from the heat and work on the dry ingredient.
  3. In a medium bowl, add the flour, sugar, baking soda, cinnamon, chili powder, and salt. Stir gently until all the ingredients are well distributed. Add the melted butter and cocoa mixture to the dry ingredients and mix on medium speed until completely incorporated. Add your eggs, 1/2 cup of buttermilk, and vanilla, and beat for a minute until the mixture is light. This is meant to be a very thin batter.
  4. Pour your batter into your prepared pan and bake at 350 degrees for 30-35 minutes, until your cake tester comes out clean.
  5. Once your brownies are baked, work on your frosting. You want to apply it while the brownies are still warm. In that same saucepan (same ingredients, no need to dirty another dish!), combine your remaining 3 tablespoons butter, the 5 tablespoons cocoa powder, and buttermilk and turn the stove on medium. Bring the mixture to a boil, then remove from the heat.
  6. Add the powdered sugar and the last 2 1/2 tablespoons vanilla and mix, starting on low until the powdered sugar is incorporated, then beating on high until the mixture is smooth. Scrape down the sides of the bowl as needed.
  7. While the icing is still warm, pour over the brownies. Using a spatula, gently pull the icing from the center to the edges until it is all covered in icing. Let the brownies cool at least 2 hours, then cut into pieces, usually 42 or so decent size brownies from this recipe.

Notes

Store any leftovers in a tightly sealed container on your counter for 2-3 days. These also freeze extremely well for 1-2 months (and are tasty straight from the freezer).

https://www.honestandtruly.com/mexican-sheetcake-brownies-recipes/

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    Comments

  • Angel The Alien


    Those brownies look so yummy! My parents brought some vanilla from Mexico once, and we love it. But it is probably not so hard to get these days, with all of the fancy “international” grocery stores cropping up!

  • Jenna Wood


    I was waiting to see cinnamon in the ingredients and there it is, a secret ingredient, I often add cinnamon and or chipotle to my chocolate confections. This looks like a delicious recipe!

  • Karen Coutu


    That’s a great idea to feed teachers during parent-teacher conferences! Those brownies look delicious!!

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