Mexican Chocolate Brownies
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Servings
12
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Calories
330 kcal
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Course
Dessert
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Cuisine
North American
Mexican Chocolate Brownies
Description
This recipe uses butter, sugar, and unsweetened cocoa powder mixed with cinnamon and cayenne pepper to create a spiced chocolate batter. Eggs and vanilla extract enrich the mixture, while semi-sweet chocolate chips add pockets of melted chocolate throughout. The batter is spread into a parchment-lined baking dish and baked until just set, producing brownies with a fudgy interior contrasted by slightly crispy edges.
The inclusion of ground cayenne pepper adds a subtle, warm spice that complements the chocolate and cinnamon flavors, giving the brownies a distinctive Mexican-inspired character. The cook time is carefully controlled to keep the brownies moist without drying them out.
Mexican Chocolate Brownies work well as a dessert or snack. They pair nicely with coffee or milk. The recipe notes highlight key tips such as avoiding over-mixing to maintain density, proper pan choice for even baking, and correct doneness cues like moist crumbs on a toothpick test. Cooling before slicing is recommended for clean squares.
Storing in an airtight container keeps them fresh for several days, and they freeze well wrapped tightly.
Ingredients
- ¾ cup butter
- 1 ¼ cup sugar
- 1 cup cocoa powder unsweetened
- ¼ tsp ground cayenne pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 egg large
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
- ¾ cup all-purpose flour or gluten-free 1:1 flour
Instructions
- Preheat the oven to 350°.
- Line an 9x9" square baking pan with parchment paper or grease well with butter.
- In a large microwave-safe bowl, melt butter in the microwave.
- Stir in the sugar.
- Stir in the cocoa powder, cayenne pepper, cinnamon, and salt.
- Add the eggs and vanilla and mix well.
- Add the flour and chocolate chips and mix until just combined.
- Spread the brownie batter in the prepared baking dish. Bake 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 5 minutes, then remove from the pan and cool on a rack. When the brownies are completely cool, cut into squares.
Notes
- When mixing, stir until just combined to keep the brownies dense and fudgy rather than cakey.
- Using a 9x9 inch metal baking pan helps ensure even heat distribution and better brownies texture.
- Check for doneness when a toothpick inserted in the center comes out with moist crumbs; do not overbake to avoid dryness.
- Allow brownies to cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely for neat cutting.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze tightly wrapped for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 159mg | 7% |
| Potassium | 223mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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