Not really sure what makes these "Mexican." My guess is the avocado and cinnamon. Well, whatever it is, it's dang good and will make you shout "Ay Caramba!" Serve it with my Homemade (no ice cream maker) Almond Chocolate Mint Ice Cream to add the finishing touch to your summertime supper.
Ingredients
1/2 cup Pureed Avocado
2/3 cup White Sugar
1 tsp Pure Vanilla Extract
2 whole Eggs
1/3 tsp Baking Powder
1/3 cup High Quality Unsweetened Cocoa Powder
1/2 cup All-purpose Flour
1 tsp Ground Cinnamon
Preparation
Preheat oven to 350 degrees
Beat together avocado puree, sugar, vanilla, and eggs.
In a separate bowl, mix remaining dry ingredients. Incorporate dry ingredients into wet.
Pour batter into a round 9 inch cake pan prepared with baking spray (you may also use an 8×8 inch square pan). Bake for about 20 minutes, until a toothpick inserted into the center of the brownies comes out clean.
Cut into 8 (or 9 if using a square pan) even slices and serve!