Shortcut Mexican Brownies
photo by May M
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
42 mini brownies
- Serves:
- 42
ingredients
- 1 (19 7/8 ounce) Betty Crocker fudge brownie mix
- 1⁄4 cup water
- 1⁄2 cup oil
- 2 eggs
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon almond extract
directions
- Preheat oven to 350 deg. F and grease thoroughly the bottoms and sides of mini muffin pan (do not use paper liners).
- Mix ingredients together in medium bowl until well blended.
- Bake mini brownies for about 10-13 minutes, or until toothpick inserted in center has moist crumbs clinging to it.
- Note: If you see wet batter, bake another minute or two; Do not wait for toothpick to come out clean, or brownies will be overcooked and dry.
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RECIPE SUBMITTED BY
I am fascinated with all things cooking- and baking-related, especially technique. I'm a kitchen gadget junkie, spending an hour at the kitchenware store without realizing it. I also like to read food blogs which have colorful pictures and accompanying recipes.
I'm addicted to Recipezaar, hehehe. I check the homepage everyday to see the "Photo of the Day" and the new photos and recipes posted. I also enjoy reading the community forums, especially "Cooking Photos" and "Breads & Baking"; the latter is how I came to adopt my new pet---my Red Sea sourdough starter.
Found this funny poem on the forums, true author unknown:
I didn't have potatoes, so I substituted rice.
I didn't have paprika, so I used another spice.
I didn't have tomato sauce, so I used tomato paste;
A whole can, not a half can - I don't believe in waste.
A friend gave me the recipe; she said you couldn't beat it.
There must be something wrong with her, I couldn't even eat it!