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 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.
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.
More Brownie Recipes To Try
Bailey's Irish Cream Fudge Brownies
Cookie Butter Caramel Swirl Brownies
*If you made this Mexican Brownies recipe, please give it a star rating*
Mexican Brownies Recipe
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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.
- 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.
- Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.
- 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.
- 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.
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.
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