Spicy Cajeta Brownies
Chile brownies with cajeta: bake these spicy, fudgy brownies with a sweet caramel swirl. Easy recipe for a unique dessert experience.
Ingredients
- 2 cups goat milk or half-and-half
- 1 1/2 cups sugar
- 2 McCormick® Cinnamon Sticks
- 1 teaspoon McCormick® Anise Seed
- 1 teaspoon baking soda
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 package (family-size fudge brownie mix)
- 1 1/2 teaspoons McCormick® Gourmet Collection Chile Pepper (Ancho)
- 1/2 teaspoon McCormick® Gourmet Collection Chile Pepper (Chipotle)
- 1/2 teaspoon McCormick® Gourmet Collection Cinnamon (Saigon)
Instructions
- Make the Cajeta: Combine goat milk and sugar in a medium saucepan. Stir over medium heat until sugar dissolves. Add cinnamon sticks and anise seed. Bring to a boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally, until thickened.
- Prepare the Brownies: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan. Prepare brownie mix according to package directions, substituting spices as specified.
- Assemble for Baking: Pour half of the brownie batter into the prepared pan. Drizzle half of the cooled Cajeta sauce over the batter. Dollop the remaining brownie batter over the Cajeta, then drizzle the remaining Cajeta sauce on top.
- Swirl the Topping: Using a knife, gently swirl the Cajeta sauce into the brownie batter to create a marbled effect.
- Bake: Bake for 30-35 minutes, or until a skewer inserted into the center comes out with moist crumbs.
- Cool and Serve: Let the brownies cool completely in the pan before cutting into squares.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.