Mexican Brownies
User Reviews
4.7
Mexican Brownies
Description
Mexican Brownies offer a distinctive take on traditional brownies by blending cocoa powder and chocolate chips with a spice mix of cinnamon and cayenne pepper. The batter is made by combining dry ingredients like flour, cocoa, salt, cinnamon, and cayenne pepper, then folding them together with melted butter, chocolate, sugars, vanilla, and eggs. Baking this mixture develops a tender crumb and fudgy interior with slightly crisp edges, enhanced by the warm spice notes. A sprinkle of flaky sea salt at the end adds a subtle crunch and a flavor counterpoint.
The brownies suit dessert occasions where a mild spicy undertone is desired without overwhelming heat. They can be enjoyed plain or paired with milk or coffee to balance the spice. Adjusting the cayenne allows for control over the pepper influence to individual preference.
The recipe yields either 16 small or 9 regular-sized brownies. While the spice level is low, reducing or omitting cayenne is recommended for those who prefer classic brownie flavors. Cooling completely before cutting helps the brownies set properly.
Ingredients
- cooking oil for greasing pan, or nonstick cooking spray
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup butter unsalted
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 egg large
- 1 egg large, yolk
- sea salt for garnish, flaky
Instructions
- Heat oven to 350°F. Spray the inside of an 8-inch square baking pan with nonstick spray or oil. Line the pan with parchment paper, and then spray the parchment with nonstick spray or oil as well.
- Add flour, cocoa powder, salt, cinnamon, and cayenne pepper to a large bowl. Whisk to combine.
- In a small saucepan over medium-low heat, add butter and chocolate chips. Stir continuously until the mixture has completely melted.
- Remove from heat. Add the granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
- Add the eggs and egg yolk. Stir until well combined.
- Pour the wet ingredients into the flour mixture. Fold together with a rubber spatula or wooden spoon until just combined. Try not overmix.
- Pour the batter in the prepared baking pan and bake for 32-36 minutes, until the center is firm and a toothpick inserted into the center comes out mostly clean.
- Garnish with a sprinkle of flaky sea salt (optional), then let the brownies cool completely in the pan. Transfer them to a cutting board and slice them into squares before serving.
Notes
- This recipe yields 16 small brownies or 9 regular-sized bars.
- Adjust the cayenne pepper to taste; omit it for no heat or reduce to 1/8 teaspoon for a milder hint.
- Sprinkle flaky sea salt on top after baking to enhance the flavor contrast.
- Allow brownies to cool completely in the pan before cutting for clean slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 208kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 48mg | 16% |
| Sodium | 84mg | 4% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 241IU | 5% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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