Mexican Sweet Corn Brownies are a delightful twist on traditional brownies, combining the rich, fudgy texture of chocolate with the sweet, buttery essence of corn. This unique dessert is perfect for anyone looking to explore new flavors while satisfying their sweet tooth. With a hint of cinnamon and a creamy texture, these brownies are sure to impress your family and friends. Whether you’re hosting a gathering or simply indulging yourself, these brownies will become a favorite treat. Let’s dive into the ingredients and the step-by-step process of making these delicious Mexican Sweet Corn Brownies.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweet corn (fresh or canned)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chocolate chips (optional)
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well combined.
Step 3: Prepare Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and sweet corn until the mixture is smooth and well blended.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chocolate chips for an extra chocolatey flavor.
Step 5: Bake the Brownies
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Cool and Serve
Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares and serve. Enjoy your Mexican Sweet Corn Brownies!
FAQs
Can I use frozen corn instead of fresh or canned corn?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding it to the batter.
How can I store leftover brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these brownies suitable for a gluten-free diet.
What can I serve with Mexican Sweet Corn Brownies?
These brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
Are these brownies suitable for vegans?
To make these brownies vegan, replace the eggs with flax eggs and use a plant-based oil. Ensure that the chocolate chips are dairy-free as well.