Concha Brownies for the WIN! Fudgy, chewy, chocolaty brownies homemade brownies with Conchas are AMAZING, are ready to bake in under 10 minutes and use just one-bowl.
I’m kicking off my TODAS LAS CONCHAS series today with BROWNIES! 14 days of new concha recipes leading up to the sweetest day Valentines Day, featuring our beloved concha.
The sweet smell of conchas reminds me of my childhood.
Nothing made me happier than walking to the panaderia with my Abuelito to buy pan dulce – the pink ones were my sister’s favorite; I preferred a chocolate concha. They were soft, fluffy, and sweet just like my Abuelito.
I grew up with conchas – and I am now raising my daughters on conchas – todo el amor
No other pan dulce represents our heritage culture, love of Mexico and reminds us of home and family like the concha.
The concha is SO much more than just a delicious pastry, it is part of our childhood, our memories of time with the family and the sweetest gift we share with our children.
What I also love is that talented bakers & bakeries are continuing to bake, share and experiment with our beloved concha gifting us with amazing new flavors, new concha designs and desserts featuring the concha – todo el talento.
Today I want to share a delicious concha brownie recipe made using just one bowl – winning.
My entire family loves brownies, so I always have everything on-hand to whip up a pan of homemade brownies. One day I had a few conchas left-over from my Saturday trip to the panaderia and decided to add them to my brownie batter. WOW.
TIPS ON MAKING CONCHA BROWNIES – ONE BOWL BROWNIES
- Spray your pan with non-stick cooking spray or line with parchment paper for ease when removing brownies from pan. If using parchment paper, spray pan with non-stick cooking spray then lien with parchment paper.
- Add nuts, if you like your brownies with nuts – add them! Add I cup of chopped walnuts, pecans or almonds when you add chocolate chips.
- This recipe calls for a 9×13 inch baking pan. If you prefer a thicker brownie use an 8×2 inch baking pan, bake an additional 5 minutes.
- Don’t over mix the batter.
- Gently fold in diced conchas, you want the conchas to keep their shape.
- Allow the brownies to cool before slicing.
- Dice conchas in bite-sized pieces, and be sure to add any of the sweet topping that may fall out when dicing – it’s too yummy to waste.
- Day old conchas work best in this recipe, buy an extra few when visiting the panaderia to make this recipe.
- I use a metal pan to bake my brownies, if using a glass pan, add ana additional 5 minutes, using a toothpick to test.
- Brownies will keep for up to 3 days covered in pan.
- 1 cup butter melted and cooled
- 1 cup sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon salt
- 1 ¼ cups semi-sweet chocolate chips divided
- 2 conchas diced
- Preheat oven to 350 degrees. Spray a 9×13-inch baking pan with nonstick cooking spray, set aside.
- In a large mixing bowl stir together melted butter, sugar, brown sugar, eggs, and vanilla extract until smooth.
- Sift in flour and cocoa. Add the salt and stir until just combined. Don't over mix. Fold in 1 cup of chocolate chips and gently fold in diced conchas. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top of the brownies.
- Bake for 25-30 minutes, until a toothpick inserted comes out clean, with a few moist crumbs attached. Remove from oven, allow to cool before slicing. Store in an airtight container at room temperature for up to 3 days.
Do you love Conchas? Share with me your favorite concha memory in the comment below and enjoy these new concha recipes.