Mexican chocolate brownie sundaes are the perfect sweet treat to curb that sweet tooth.
I feel like there are two types of people out there. Those that love cake-like brownies, and those that like fudge-like brownies. I tend to lean towards the fudge-like brownies. If I wanted to eat cake brownies, I’d eat a piece of cake. The same goes for doughnuts. If I wanted a cake-like doughnut, I would just…eat a piece of cake, but I digress. So yeah, I’m all about fudgy brownies.
I think this website is partially to blame. I’m constantly making things that are “blog-worthy,” but this isn’t necessarily a bad thing. I end up with some pretty spectacular recipes during my recipe testing, but rarely do I make them twice. A recipe has to be pretty amazing for me to make it multiple times, and these Mexican chocolate brownies are something I have made a few times. I also turn them in Mexican chocolate brownie sundaes all too often. I can’t even tell you how many tubs of vanilla ice cream we go through around here. Yeah, that’s how good these Mexican chocolate brownie sundaes are.
If you are looking for a unique brownie recipe, this one is for you. Make these sundaes ASAP, and pair them with a chocolate stout! Enjoy!
Mexican Chocolate Brownie Sundaes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mexican Chocolate Brownies
- 2 sticks unsalted butter
- 4 ounces semisweet chocolate chopped
- 4 ounces Mexican chocolate chopped
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- pinch of ground cinnamon
- pinch of ground cayenne pepper
- 1/2 teaspoon fine sea salt
- 1 cup heavy whipping cream
- 1 tablespoon confectioner's sugar
- pinch of kosher salt
- 1/4 teaspoon almond extract
- Vanilla ice cream
- sliced almonds
- Dulce de leche warm
- Preheat your oven to 325 degrees F and spray an 8x8 inch baking pan with a nonstick spray. Line the pan with parchment paper, and spray it again. Set the pan aside.
- In a large saucepan, set over medium-low heat. Add the butter, semisweet chocolate, and Mexican chocolate. Stir until melted and smooth, about 5 minutes. Whisk in the sugar, eggs, vanilla, and almond extract. Gently fold in the flour, cinnamon, cayenne pepper and fine sea salt. Pour the brownie batter into the prepared baking pan and place it in the oven. Bake the brownies for about 35 minutes or until a tooth pick comes out with just a few crumbs. Remove from heat and set aside to cool completely in the pan.
- Meanwhile, put the whipping cream in the bowl of your stand mixer, with whisk attachment fixed. Beat the whipped cream on medium-high speed until soft peaks begin to form. Add the confectioner's sugar, salt, and almond extract. Continue mixing until stiff peaks form. Chill until you are ready to serve.
- Once the brownies have cooled, remove them from the pan and slice into small squares. Serve the brownies topped with vanilla ice cream, sliced almond, whipped cream, and warm dulce de leche. Enjoy!