Grab that box of Duncan Hines and hit the spice drawer. This week’s installment of “How to Cook Like a Southwesterner” includes a hack for Mexican brownies. It’s simple really. Mix a package of fudgy brownies as directed on the box. (Yes, we’re using boxed brownies. This is a hack! Plus, boxed brownies are just good and aren’t substantially improved by going homemade, unless you’re using a crazy-expensive chocolate. But why would you?).
Add ½ teaspoon each of chipotle chili powder and cinnamon to the brownie batter. Bake the brownies in a muffin tin in a 350° oven for 22-26 minutes.
Baking the brownies in a muffin tin increases the crispy surface area and makes it awfully convenient for topping each brownie with cajeta, or Mexican caramel. Similar to Dulce de Leche in color and consistency, cajeta is made with goat’s milk. You can find cajeta at Mexican markets or on Amazon.
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