Mexican Brownies
User Reviews
5
Mexican Brownies
Description
This Mexican Brownies recipe starts by melting butter with granulated and brown sugar plus water, then stirring in bittersweet chocolate chips until smooth. After cooling slightly, eggs and vanilla are whisked into the mixture to integrate fully. The dry ingredients include all-purpose flour, baking soda, ground cinnamon, cayenne pepper for warmth, and salt, all folded carefully into the wet mix to avoid overmixing.
Additional chocolate chips are folded in before pouring the batter into a greased or parchment-lined 9x13-inch baking dish. Baking at 325°F for 35-50 minutes yields brownies that are moist and fudgy; removing them when a toothpick comes out with fudgy crumbs prevents overbaking and dryness.
The subtle cinnamon and cayenne add a hint of spiciness without overwhelming the chocolate’s richness. The texture remains dense with a slightly soft center, ideal for slicing and serving once cooled. These brownies can satisfy those looking for traditional taste with a Mexican-inspired twist.
Using salted butter adds depth, while substituting semisweet chocolate chips can increase sweetness if desired.
Ingredients
- 2/3 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325F. Grease and flour or line a 9x13-inch baking dish with parchment paper. Set aside.
- Add butter, sugars, and water to a large saucepan.
- Bring to a boil over medium-low heat, stirring constantly.
- Remove from heat.
- Stir in 1 ¾ cups chocolate chips until melted and combined.
- Let cool for 5 minutes.
- Whisk in the eggs one at a time, whisking the entire time so you don't get egg pieces in the brownies.
- Whisk in the vanilla.
- Add the flour, baking soda, cinnamon, cayenne pepper, and salt. Whisk in just until combined.
- Stir in remaining chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 35-50 minutes, or until a wooden toothpick inserted in the center comes out with a few fudgy crumbs. You don't want the toothpick to be clean or the brownies will be overcooked.
- Cool to room temperature in the pan on a wire cooling rack.
- Cut and serve.
Notes
- Salted butter contributes to balanced flavor; unsalted can be a substitute with slight salt adjustment.
- For sweeter brownies, swap bittersweet chocolate chips with semisweet variety.
- Measure flour lightly by sifting or spooning into the cup to avoid cakey brownies.
- Cayenne pepper adds mild heat; chili powder can replace it, or increase cayenne for more spice.
- Underbaking slightly keeps brownies moist; remove when a toothpick shows fudgy crumbs, not clean.
- Nutrition values are approximate; adjustments may alter calorie content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 178mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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