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    Home » Baked Goods

    Mexican Brownies Recipe with Cinnamon and Cayenne

    Published: Feb 17, 2021 · Modified: Apr 24, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A chocolate fudgy brownie wiht a hint of cinnamon and cayenne spice.

    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

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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 ½ 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.
    4.84 from 18 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert Recipes
    Cuisine Mexican
    Servings 24
    Calories 170 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 cup butter
    • 2 cups sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup flour
    • ⅔ 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 ½ 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!
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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