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Mexican Brownies
5 from 12 votes

Mexican Brownies

Mexican Brownies are rich, fudgy chocolate bars spiced with cinnamon and a hint of cayenne pepper for subtle warmth. The batter combines melted butter, sugars, bittersweet chocolate, eggs, vanilla, and a blend of flour and leavening. Baking at 325°F until just set ensures moist, tender brownies with a glossy chocolate chip studded top. This recipe strikes a balance between classic chocolate and a gentle spicy note.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 20 servings
Calories: 283 kcal
Course: Dessert
Cuisine: Mexican

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

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  1. Preheat oven to 325F. Grease and flour or line a 9x13-inch baking dish with parchment paper. Set aside.
  2. Add butter, sugars, and water to a large saucepan.
  3. Bring to a boil over medium-low heat, stirring constantly.
  4. Remove from heat.
  5. Stir in 1 ¾ cups chocolate chips until melted and combined.
  6. Let cool for 5 minutes.
  7. Whisk in the eggs one at a time, whisking the entire time so you don't get egg pieces in the brownies.
  8. Whisk in the vanilla.
  9. Add the flour, baking soda, cinnamon, cayenne pepper, and salt. Whisk in just until combined.
  10. Stir in remaining chocolate chips.
  11. Pour the batter into the prepared pan.
  12. 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.
  13. Cool to room temperature in the pan on a wire cooling rack.
  14. 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

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%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 283

% 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.