Mexican Brownies Recipe
If you crave a dessert that feels like a fiesta in every bite, Mexican Brownies might just be your new obsession! Imagine the perfect fudgy texture, bold chocolate flavor, and the subtle warmth of cinnamon and cayenne pepper—all coming together to transform a classic treat into something truly unforgettable. These brownies are rich and decadent, with a hint of spice that surprises and delights. Whether you’re serving guests or simply treating yourself after a long day, Mexican Brownies are going to sweep you off your feet.
Ingredients You’ll Need
Every ingredient in these Mexican Brownies plays a starring role, from the rich chocolate base to the hint of spice that sets them apart. You’ll find that the pantry staples come together effortlessly for a bold twist on a beloved classic.
- Nonstick cooking spray or oil: Ensures your brownies come out of the pan easily, with perfectly neat edges.
- All-purpose flour: Gives just enough structure to hold every fudgy bite together.
- Unsweetened cocoa powder: Intensifies the deep chocolate flavor and creates that irresistible dark hue.
- Salt: Balances the sweetness and boosts every flavor in each square.
- Ground cinnamon: Adds warm spice and a wonderful aroma that makes these brownies so inviting.
- Cayenne pepper: Provides a subtle, tantalizing heat that lingers just long enough to keep you coming back.
- Unsalted butter: Offers richness and guarantees a fudgy, melt-in-your-mouth texture.
- Semisweet chocolate chips: Melting these with butter creates a base that’s extra silky and chocolatey.
- Granulated sugar: Ensures every bite is perfectly sweet and helps achieve those shiny, crackly tops.
- Dark brown sugar: Adds a little molasses depth, making the brownies even more decadent.
- Vanilla extract: Rounds out all the flavors with its fragrant, mellow sweetness.
- Large eggs and egg yolk: Bind everything together and add extra richness and moisture.
- Flaky sea salt (for garnish): Brings out all the nuances of chocolate and spice—plus it makes the presentation pop!
How to Make Mexican Brownies
Step 1: Prep Your Pan
Get your oven ready by heating it to 350°F. A properly prepared pan is your insurance policy for clean, beautiful brownie squares! Spray your 8-inch square baking pan with nonstick spray or a touch of oil, then line it with parchment paper, letting a bit hang over the sides for easy lifting. Give the parchment one more quick spray to be sure nothing sticks.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, cocoa powder, salt, cinnamon, and cayenne pepper. This is where the magic happens—the spices get evenly distributed so every brownie has that perfect balance of chocolatey warmth and subtle heat.
Step 3: Melt the Butter and Chocolate
Set a small saucepan over medium-low heat, toss in the butter and chocolate chips, and stir continuously until everything melts into a smooth, glossy pool of goodness. Take your time here; gentle heat prevents scorching and ensures perfect flavor.
Step 4: Blend in the Sugars and Vanilla
Remove the pan from the heat, then add the granulated sugar, dark brown sugar, and vanilla extract. Stir until you have a thick, uniform mixture—the sugars will start dissolving, helping the brownies achieve that signature fudgy texture.
Step 5: Add the Eggs
Mix in the eggs and the extra yolk, one at a time, stirring well after each addition. This step turns your chocolate base into a luscious batter, wonderfully rich and dense.
Step 6: Combine Wet and Dry
Pour the liquid chocolate mixture into your bowl of dry ingredients. Gently fold them together with a spatula or wooden spoon, mixing just until everything is combined. Overmixing is the enemy of fudgy brownies, so stop as soon as no flour streaks remain.
Step 7: Bake!
Scrape the batter into your prepared pan and smooth the top. Bake for 32 to 36 minutes, or until the center feels set and a toothpick inserted comes out mostly clean (a crumb or two means maximum fudginess). The kitchen aroma at this point is unbeatable!
Step 8: Cool and Garnish
Sprinkle flaky sea salt over the warm brownies if you like, then let them cool completely in the pan. Lifting them out with the parchment is a breeze—then just slice into generous squares and get ready for compliments galore.
How to Serve Mexican Brownies
Garnishes
For a show-stopping finish, a little sprinkle of flaky sea salt adds a pop both in flavor and presentation. You can also dust them with powdered sugar, drizzle on some melted chocolate, or even add a few grates of orange zest for a vibrant twist.
Side Dishes
Pair your Mexican Brownies with a scoop of vanilla or cinnamon ice cream, a generous dollop of whipped cream, or fresh berries. The contrast between the fudgy brownies and a cool, creamy side makes every bite sing.
Creative Ways to Present
Want extra flair? Stack brownie squares in a pyramid and scatter cinnamon sticks and chocolate shavings around the platter. For parties, cut them into bite-sized cubes and skewer them with toothpicks—perfect for dessert buffets or festive gatherings!
Make Ahead and Storage
Storing Leftovers
Mexican Brownies keep beautifully at room temperature for up to three days when stored in an airtight container. They stay just as rich and chewy, making them perfect for prepping ahead or savoring over a couple of days.
Freezing
Want to keep some treats on standby? Wrap brownies individually or in a block with plastic wrap and then foil. Pop them in the freezer for up to three months. Thaw at room temperature whenever your chocolate craving strikes.
Reheating
If you love warm brownies, microwave a piece for about 10-15 seconds until just heated through. The fudgy center gets delightfully gooey, and the chocolate aromas come alive all over again.
FAQs
Can I make Mexican Brownies gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend, one that substitutes cup for cup. You’ll still enjoy the same rich flavor and fudgy texture.
Are these brownies very spicy?
Not overly! The cayenne adds a gentle warmth that enhances the chocolate without overpowering your taste buds. For more kick, feel free to increase the cayenne slightly—or dial it back if you’re sensitive to spice.
Can I use milk chocolate chips instead of semisweet?
You can, but keep in mind milk chocolate is sweeter and less bold than semisweet, so your Mexican Brownies will be a little less intense. If you’re all about rich chocolate flavor, semisweet is the way to go!
What other spices can I add to these brownies?
Try experimenting with a pinch of nutmeg, cloves, or even ground coffee. Each adds its own unique depth, making your Mexican Brownies even more intriguing and complex.
How do I know when the brownies are done?
Look for a firm center and a toothpick that comes out mostly clean, with a few moist crumbs. Overbaking can dry them out, so aim for a slightly underdone center for the best fudgy results.
Final Thoughts
Once you taste these Mexican Brownies, you might never want to go back to the regular kind. Their rich chocolate flavor, just-right chew, and that little surprise of heat make every bite pure magic. I hope you’ll give this recipe a spot in your baking rotation—trust me, you won’t regret it!
Print
Mexican Brownies Recipe
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
These Mexican Brownies are a delightful twist on traditional brownies, with a hint of cinnamon and a touch of cayenne pepper for a spicy kick. Rich and decadent, these brownies are sure to be a hit at any gathering.
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
Wet Ingredients:
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
For Garnish:
- Flaky sea salt
Instructions
- Prep the Pan: Heat oven to 350°F. Grease an 8-inch square baking pan with nonstick spray or oil and line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine flour, cocoa powder, salt, cinnamon, and cayenne pepper.
- Prepare Wet Ingredients: Melt butter and chocolate chips in a saucepan over medium-low heat. Remove from heat and stir in granulated sugar, brown sugar, and vanilla extract.
- Add Eggs: Beat in eggs and egg yolk until well combined.
- Combine Mixtures: Fold wet ingredients into the dry mixture until just combined. Do not overmix.
- Bake: Pour batter into the prepared pan and bake for 32-36 minutes at 350°F until set.
- Garnish and Cool: Sprinkle with flaky sea salt if desired. Let brownies cool in the pan before slicing and serving.
Notes
- For an extra kick, increase the amount of cayenne pepper.
- Store leftover brownies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Mexican Brownies, Spicy Brownies, Chocolate Dessert
