Flourless Mexican Brownies
User Reviews
5.0
27 reviews
Excellent
Flourless Mexican Brownies
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Cayenne pepper and cinnamon take these fudgy, gluten-free brownies to the next level—especially with that dreamy chocolate frosting on top.
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Ingredients
For the brownies:
- 6 tablespoons unsalted butter
- ¾ cup granulated sugar
- 8 ounces semisweet chocolate chopped
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder sifted
- 3 tablespoons cornstarch sifted
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cinnamon
For the frosting:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 cups confectioners' sugar
- 1/4 cup unsweetened or Dutch processed cocoa powder
- 1/8 - 1/4 teaspoon cayenne pepper to taste
- 1 teaspoon ground cinnamon
- 2 tablespoons heavy cream
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Instructions
To make the brownies:
- Preheat the oven to 350°F. Line an 8x8-inch square pan with foil and lightly spray it with baking spray. Set aside.
- Melt the butter in a small saucepan over low heat. Once melted, stir in the sugar until fully incorporated.
- Add the chopped chocolate to the butter mixture, stirring constantly until the chocolate is completely melted and smooth. Remove from heat.
- Stir in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until everything is combined.
- Add the dry ingredients and beat. Slowly mix in the cocoa powder, cornstarch, salt, cayenne pepper, and cinnamon. Once combined, beat the batter on high speed with a hand mixer for 1 to 2 minutes, until smooth and shiny. (You can also beat it vigorously by hand.)
- Pour the batter into your prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the center is set. Remove from the oven and allow the brownies to cool in the pan for at least 1 hour.
To prepare the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute until creamy.
- Gradually add the confectioners’ sugar, cocoa powder, cayenne pepper, and cinnamon. Mix until everything is well combined, scraping down the sides of the bowl as needed.
- Add the heavy cream and continue mixing until the frosting becomes light, fluffy, and spreadable—about 2 to 3 minutes.
- Once the brownies are completely cool, spread the frosting evenly over the top. Lift them out of the pan using the foil, slice into squares, and serve!
Notes
- Storage: Store brownies in an airtight container at room temperature for up to 3 days.
- Substitutions:
- Use vegan butter and egg substitutes for a dairy-free, vegan version.
- Swap cayenne pepper with chili powder for a milder spice.
- Dark chocolate can be used instead of semisweet for a more intense chocolate flavor.
- Other Tips:
- These fudgy brownies are just as good without frosting if you prefer less sweetness.
- Line your pan with parchment paper for easy removal and cleaner edges.
- Let the brownies cool completely before frosting or slicing for best results.
- Use vegan butter and egg substitutes for a dairy-free, vegan version.
- Swap cayenne pepper with chili powder for a milder spice.
- Dark chocolate can be used instead of semisweet for a more intense chocolate flavor.
- These fudgy brownies are just as good without frosting if you prefer less sweetness.
- Line your pan with parchment paper for easy removal and cleaner edges.
- Let the brownies cool completely before frosting or slicing for best results.
Nutrition Information
Show Details
Serving
0g
Calories
4636kcal
(232%)
Carbohydrates
551g
(184%)
Protein
32g
(64%)
Fat
269g
(414%)
Saturated Fat
162g
(810%)
Cholesterol
803mg
(268%)
Sodium
776mg
(32%)
Potassium
1811mg
(52%)
Fiber
29g
(116%)
Sugar
469g
(938%)
Vitamin A
6135IU
(123%)
Calcium
324mg
(32%)
Iron
19.5mg
(108%)
Nutrition Facts
Serving: 36brownies
Amount Per Serving
Calories 4636 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 4636kcal | 232% |
| Carbohydrates | 551g | 184% |
| Protein | 32g | 64% |
| Fat | 269g | 414% |
| Saturated Fat | 162g | 810% |
| Cholesterol | 803mg | 268% |
| Sodium | 776mg | 32% |
| Potassium | 1811mg | 39% |
| Fiber | 29g | 116% |
| Sugar | 469g | 938% |
| Vitamin A | 6135IU | 123% |
| Calcium | 324mg | 32% |
| Iron | 19.5mg | 108% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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