At this years Cinco de Mayo celebrations make sure to end the night with something sweet, chocolatey, spicy and spiked! Mexican Brownies with Tequila Lime Buttercream should do the trick.
Way way back in the day, I’m talking my early 20’s here, Cinco de Mayo was a big deal.
Plans were made weeks in advance, parties were thrown, gone to, dinners attended out or bars to hit. It was a big night on the town, no matter what day of the week the 5th happened to fall on. My group of friends and I would venture out early either in the West or East Village right after work and stayed out until the wee hours. Not celebrating was just not an option, it was an excuse to have fun and we took it.
Can you relate? I know you can, the memories might be hazy but they are there!
These days though, I avoid going into those crowded bars and restaurants and no one can convince me otherwise. I realize what I’m about to say is strange but I hate big crowds.
I know. I live in NYC but I like intimate, quiet places. If it’s small and rowdy, I want out. Which means, my only Cinco de Mayo celebrating happens at home.
All I need is dinner at home, netflix on the TV and my pug in my lap to make me happy. Whip up some tacos, shake up the margaritas and the night is set. The only thing I always seem to leave out is dessert.
I’m not really a traditional Mexican dessert fan – flan or tres leche cake isn’t my thing. It’s a textural issue for me. So this year I decided to try out Mexican chocolate and I actually wanted to use real Mexican chocolate but I couldn’t find any {womp womp}.
Instead I faked it, which in reality most of us were going to do anyway with these brownies. Some cinnamon and cayenne pepper give them a gentle spark of heat and the tequila lime buttercream adds a touch of “let’s party” to it.
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Ingredients
- 12 ounces semi-sweet chocolate
- 6 tablespoons unsalted butter, room temperature
- 2 tablespoons cocoa powder
- 3/4 cup pure cane sugar
- 1/2 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 1 ounces (2 tablespoons) tequila
- zest from 1 lime
- 1/2 tablespoon whole milk
Instructions
- Heat your oven to 350 degrees and grease and line a 9x9 square baking pan with parchment paper.
- In the bowl of a double boiler or a medium metal mixing bowl add the chocolate and butter. Place over the double boiler set over medium heat or in a hot water bath and stir until the chocolate and butter is melted.
- Remove from the heat and stir in the sugar, cocoa powder, vanilla and eggs.
- In a small bowl combine the flour, cinnamon, salt and cayenne pepper. Add it to the chocolate and combined well.
- Pour the brownie batter into your prepared pan, smoothing it out evenly and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the brownies cool completely in the pan before removing to cut into 1 inch squares.
- Once the brownies are cool and cut, prepare the buttercream.
- In your stand mixer fitted with the paddle attachment cream the butter, confectioners sugar, tequila and milk on medium-high speed until the buttercream is light and airy - about 3-4 minutes.
- With a small offset spatula, apply a small amount of buttercream to the top of each brownie square.
- Store brownies in an airtight container for 3-4 days.
Whoa! What a fantastic combination of flavors!
Cinco de Mayo is always such a great reason to celebrate, whether at home or a noisy restaurant. I have a feeling these brownies would be a hit at any party!
I have a feeling these wouldn’t stand a chance around me : ) Those look incredible.
I want a big bowl of that buttercream stat!
Susan, your mexican brownie bars looks absolutely amazing. Staying at home having tacos, margaritas, and this beautiful dessert sounds fantastic.
I celebrate at home, too…I just feel too darn old and annoyed to be out in that mess any more. 😉 ha ha ha. I want to celebrate with these scrumptious brownies. I’m totally digging that frosting!
That tequila lime buttercream sounds fantastic! Such a great flavor combination!
I put cinnnamon and cayenne in my Yankee Sheet Cake, so I know that those additions to brownies would be fantastic. That buttercream, though! Totally puts it over the edge of awesomeness.
I would just love if you could check out a friend of mine (Clinton-Brooklyn) instrumental with Food 52 and a pug owner/loves them as you do also. Suzanne-www.apuginthekitchen.com she is having a rough time at present losing one Pug in November and a second one failing. She is an amazing cook, friend and I feel you to would have a wonderful time connecting with her. Recipe sounds wonderful and I saw it on TK which I am a member also. Happy Sunday, Cheryl.
Hi Cheryl, I know Suzanne and have had the pleasure of meeting her a few times. We haven’t connected in awhile and I’m so sorry to hear she lost one of her pugs. I’ll definitely send out a message to see how she’s doing. Thanks for letting me know.
I’ve never made a big deal out of the holiday, but these brownies might just change that. I feel like celebrating already. Pinned.
I’m sorry – tequila lime buttercream! I want it all!!!!!!!
Oh my, I hate big crowds too! However if these brownies were being served I might be able to deal haha.
Brownies…tequila…lime?? Yes to all of them!
It’s funny. I was just thinking the other day how the last time I really celebrated cinco de mayo “right” was in 2005. Which is somehow 10 years ago already! (Seriously? Where did the last decade of my life disappear to?)
I don’t need that insanity (or hangover) anymore though. A few of these brownies and I’d consider it a very good night indeed.