This is a wonderful way to incorporate two holiday traditions.
| Prep Time: | 15 mins |
| Cook Time: | 22 mins |
| Additional Time: | 20 mins |
| Total Time: | 57 mins |
| Servings: | 8 |
| Yield: | 8 2-layer brownie tortes |
Ingredients
- 1 (18.25 ounce) package brownie mix (such as Betty Crocker®)
- ½ cup vegetable oil
- 2 eggs
- 3 tablespoons water
- 1 pint heavy whipping cream
- 3 tablespoons sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground red chile pepper
- ½ cup strong brewed coffee
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9×13-inch baking pan.
- Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes.
- Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper.
- Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.
- Use plain chile powder without added spices.
- You can use espresso in place of coffee if desired.
- The directions for making brownies are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
Nutrition Facts
| Calories | 645 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 18 g |
| Sodium | 237 mg |
| Sugars | 5 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |