These Mexican Brownies are super fudgy with a slight hint of cinnamon and cayenne pepper. The spice compliments the sweet in this bar dessert and it is excellent with a glass of milk, or a cup of coffee!

These Mexican brownies have perfectly crispy edges with just a little chew that will certainly cure that need for a fudgy chocolate brownie fix.

A stack of 3 Mexican Brownies.

A Fudgy Brownie Recipe

Basically these Mexican Brownies are a fudgy brownie with two added ingredients that give it the flavor of Mexico. The cinnamon, a sweet spice, along with cayenne pepper, a hot spice together blend with the chocolate sweetness of a brownie. It is an irresistible bite the is hard to stop eating. These brownies have earned a spot on my list of recipes to love right up there with my favorite Raspberry Thumbprint Cookie!

When it comes to fudgyness, these brownies are the bomb. The higher ratio of fat in this recipe is what contributes to the fudginess. So, while a whole cup of butter may seem like a lot, that is what makes these brownies so fudgy!

What You Need To Make Mexican Brownies

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Chocolate, what I used in this recipe was regular unsweetened cocoa powder, this is the brand I used

Granulated sugar

Large eggs

Vanilla extract, this is my go to brand for vanilla extract. It’s very affordable compared to many others.

All purpose flour

Ground Cinnamon, all cinnamon is not alike. This is the brand of cinnamon that I like the best.

Cayenne pepper

Tips and Substitutions

  • Spoon all the dry ingredients into the measuring cup and do not pack the cup by tapping. Gently scrape the top of the measuring cup to level it off.
  • Line the baking dish with parchment paper. This will aid in removing the brownies from the pan without sticking.
  • When melting the butter, cook it long enough to just begin to brown, giving it a deeper flavor. Then proceed with mixing as directed.
  • Add 1 cup of semi chocolate chips to the batter for a chocolate boost.
  • Mix together 1/2 teaspoon of cinnamon and 1 tablespoon of powdered sugar. Sift it over the top of the cooled baked brownies.
One Mexican Brownie on a white plate with a scoop of ice cream on top.

More Brownie Recipes To Try

Bailey’s Irish Cream Fudge Brownies

Black Forest Brownies

Cookie Butter Caramel Swirl Brownies

Fudgy Mocha Brownies

Junior Mint Brownies

Loaded Peanut Butter Brownies

Nutella Skillet Brownie

Peppermint Surprise Brownies

S’more Brownies

a stack of three brownies with more brownies in the background on a cooling rack.

*If you made this Mexican Brownies recipe, please give it a star rating*

Mexican Brownies Recipe

Shelby Law Ruttan
A chocolate fudgy brownie wiht a hint of cinnamon and cayenne spice.
0 from 0 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert Recipes
Cuisine Mexican
Servings 24
Calories 170 kcal

Ingredients
  

  • 1 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • cup cocoa powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon cayenne pepper

Instructions
 

  • Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper with butter or cooking spray. Set aside.
    buttered parchment paper in baking dish.
  • Melt the butter in a medium sized saucepan over medium-low heat. Remove from the heat and let the butter cool for 5 minutes.
  • In a medium sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, and baking powder.
    dry ingredients in mixing bowl before mixing.
  • Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.
    wet ingredients combined just before adding the dry ingredients.
  • Add the flour mixture to the egg mixture and stir with a wooden spoon until smooth.
  • Transfer the brownie batter to the prepared baking dish.
    brownie batter in baking dish before baking.
  • Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from the pan using the parchment paper.
    cut brownies on top of parchment paper.

Video

Notes

Tips and Substitutions

  • Spoon all the dry ingredients into the measuring cup and do not pack the cup by tapping. Gently scrape the top of the measuring cup to level it off.
  • Line the baking dish with parchment paper. This will aid in removing the brownies from the pan without sticking.
  • When melting the butter, cook it long enough to just begin to brown, giving it a deeper flavor. Then proceed with mixing as directed.
  • Add 1 cup of semi chocolate chips to the batter for a chocolate boost.
  • Mix together 1/2 teaspoon of cinnamon and 1 tablespoon of powdered sugar. Sift it over the top of the cooled baked brownies.

Nutrition

Calories: 170kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 62mgPotassium: 66mgFiber: 1gSugar: 17gVitamin A: 290IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword Mexican Brownies
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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