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Mexican Brownies: A Spicy Chocolate Dessert Recipe

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Fudgy Mexican brownies with cinnamon, cayenne, bittersweet chocolate, and optional nuts and Mexican chocolate chips. A sweet, spicy, and chocolatey treat!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (or more, to taste)
  • 1 ounce bittersweet chocolate, chopped
  • ½ cup chopped pecans or walnuts (optional)
  • ½ cup Mexican chocolate chips (optional, but highly recommended!)

Instructions

  1. Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (3-5 minutes). Scrape down the sides of the bowl as needed.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until just combined.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Fold in Chocolate and Nuts: Fold in the chopped bittersweet chocolate, pecans or walnuts (if using), and Mexican chocolate chips (if using).
  7. Bake: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don’t overbake!
  8. Cool: Let the brownies cool completely in the pan before cutting into squares.
  9. Serve: Cut the cooled brownies into squares and serve.

Notes

  • Use high-quality cocoa powder for the best flavor.
  • Don’t overmix the batter! Overmixing will result in tough brownies.
  • Bake the brownies until a toothpick inserted into the center comes out with moist crumbs attached.
  • Let the brownies cool completely before cutting into squares.
  • Adjust the amount of cayenne pepper to your liking.
  • For an extra touch of flavor, add a tablespoon of coffee liqueur to the batter.
  • If you don’t have Mexican chocolate chips, you can use regular chocolate chips or even chopped chocolate.
  • Experiment with different nuts! Walnuts, almonds, or even macadamia nuts would be delicious in these brownies.
  • Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 2 months.

Find it online: https://mmmflavors.com/mexican-brownies/