Flourless Mexican Brownies
User Reviews
5
Flourless Mexican Brownies
Description
Flourless Mexican Brownies combine butter, sugar, and melted semisweet chocolate with eggs, vanilla, and dry ingredients including cocoa, cornstarch, cinnamon, and cayenne pepper. The batter is mixed until smooth and baked until the center is set, resulting in a fudgy texture without flour. The cayenne adds subtle warmth that complements the chocolate and cinnamon flavors. After cooling, the brownies are topped with a creamy frosting made from butter, confectioners' sugar, cocoa, cinnamon, cayenne, and heavy cream, giving a rich and spiced finish.
The brownies deliver a dense, moist bite with the distinctive warmth of cinnamon and spicy cayenne balanced by creamy chocolate frosting. The absence of flour intensifies the chocolate taste and creates a tender crumb structure reliant on cornstarch.
Enjoy these brownies as a dessert or snack alongside coffee or tea. They showcase a unique flavor profile suited for those who appreciate a hint of spice in chocolate desserts.
For best results, cool brownies completely before frosting to avoid melting the icing. Use parchment paper in the pan for clean edges and easier removal. Variations can replace cayenne with chili powder for milder heat, or swap semisweet for dark chocolate for a deeper cocoa flavor. Vegan adaptations are possible by substituting butter and eggs with plant-based alternatives. Store in an airtight container at room temperature up to three days to maintain freshness.
Ingredients
For the brownies:
- 6 tablespoons butter unsalted
- ¾ cup granulated sugar
- 8 ounces semisweet chocolate chopped
- 2 egg room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder sifted, unsweetened
- 3 tablespoons cornstarch sifted
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cinnamon
For the frosting:
- 8 tablespoons butter at room temperature, 1 stick; unsalted
- 2 cups confectioners' sugar
- 1/4 cup cocoa powder unsweetened or Dutch processed
- 1/8 - 1/4 teaspoon cayenne pepper to taste
- 1 teaspoon ground cinnamon
- 2 tablespoons heavy cream
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
- Store brownies covered at room temperature for up to three days to keep them fresh.
- Substitute vegan butter and egg replacements to make a dairy-free, vegan version of these brownies.
- Swap cayenne pepper with chili powder for a milder spice flavor if preferred.
- Dark chocolate can replace semisweet chocolate for a more intense cocoa taste.
- Use parchment paper lining your baking pan to achieve easier removal and cleaner brownie edges.
- Allow the brownies to cool thoroughly before frosting or slicing for the best texture and appearance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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