These lightened up Mexican Skillet Brownies are a fun dessert for Cinco de Mayo! Rich and fudgy with a hint of cinnamon and spicy cayenne powder!
Who’s looking forward to Cinco de Mayo tomorrow? Are going to be making all sorts of delicious Mexican food and drinks? It seems even more exciting this year since it just happens to fall on Taco Tuesday! I guarantee we’ll be chowing down on tacos, chips with fresh pico de gallo, and hopefully another batch of these Mexican Skillet Brownies!
I often share Mexican recipes, it doesn’t have to be a special holiday for me to eat my favorite kind of food. We eat Mexican food on a weekly basis in this house, but I knew I wanted to make at least one special recipe for you in honor of Cinco de Mayo. I’d been craving brownies lately and my husband, well he always craves them. The problem with me and brownies is all the butter. Sure it makes them taste fantastic, but I feel some serious guilt after eating a big, gooey, butter filled brownie.
I decided to start messing around with brownie recipes seeing how I could lighten them up and still keep them fudgy, because cakey brownies are a no go in my book. If I wanted something cakey I would make chocolate cake. Brownies need to be dense, fudgy, and gooey, end of story. You know what else is a no go in my book, beans in brownies…no, just no! I did several things to make these brownies both fudgy and a little less guilt inducing, because we both know that no one eats the correct serving size when it comes to a brownie. So here’s the deal, these brownies actually contain no butter at all. Instead I swapped it with coconut oil and plain Greek yogurt. Before you coconut haters turn up your noses just trust me when I say that using coconut oil doesn’t give the brownies the slightest taste of coconut.
I also used a combination of unsweetened cocoa powder and good quality dark chocolate. The cocoa powder keeps the brownies lighter, but I still think you need a little bit of sweetened chocolate to give it a deeper chocolate flavor.
Espresso powder and vanilla are also two tricks to deepen the flavor of chocolate when you’re baking, both of which you will find in the these brownies. Since these are Mexican brownies I added a little cinnamon and cayenne pepper to them. The cinnamon gives them a warm spiced flavor and the cayenne gives them the slightest bit of heat that hits you in the back of the throat and leaves you wondering what that was.
If a fudgy, lighter, brownie with a little kick is something you’ve been craving, then you need to make these delicious Mexican Skillet Brownies!
- 1/2 cup all purpose flour
- 1/4 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 3 ounces good quality dark chocolate, chopped
- 3 tablespoons melted coconut oil
- 3/4 cup low fat plain Greek yogurt
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- Ice cream or whipped cream for serving (optional)
- Preheat oven to 350° F and spray 2 (6 1/2 inch) cast iron skillets with cooking spray.
- In a large bowl whisk together the flours, cocoa powder, espresso powder, cinnamon, salt, and cayenne pepper. In a medium sized microwave safe bowl, add 2 ounces of the chopped dark chocolate and microwave 20 seconds at a time until the chocolate is just melted.
- Whisk the brown sugar, coconut oil and vanilla into the melted chocolate. Whisk in the Greek yogurt and eggs until smooth. Pour the wet mixture in with the dry and fold together just until combined.
- Gently fold in the remaining ounce of chopped dark chocolate. Divide the brownie batter evenly into the two 6" skillets, spreading it into an even layer.
- Bake the brownies for 18-20 minutes on the middle rack of the oven. Be very careful not to over bake the brownies or they will get caky and dry. Cool the brownies for a few minutes before serving with ice cream or whipped cream.
The center of the brownies should still look gooey and undercooked when you remove the brownies from the oven. Remember they will continue to cook in the skillets even after you remove them from the oven.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 135mgCarbohydrates: 53gFiber: 3gSugar: 24gProtein: 9g
More Cinco de Mayo Recipes