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Mexican Chocolate Brownies
Mexican chocolate brownies are a delicious twist on a classic brownie recipe. Rich triple chocolate with a little bit of spice from cayenne pepper and cinnamon, each bite is a perfect balance of sweet and spicy.
Prep Time
5 mins
Cook Time
5 mins
Servings: 12
Calories: 330 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
- ¾ cup butter
- 1 ¼ cup sugar
- 1 cup unsweetened cocoa powder
- ¼ tsp ground cayenne pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 eggs large
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 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.
Cup of Yum
Notes
- Don't over mix: Stir ingredients in the correct order, and when you mix in the flour, stir until it's just combined. Over mixing incorporates air and we want these brownies to be dense and fudgy, not cakey.
- Baking pan: This Mexican chocolate brownie recipe is using a 9 inch by 9 inch pan. You can use an 8 inch by 8 inch pan if you prefer. The brownies will be thicker, and you will need to increase the baking time by 5 minutes. A metal baking pan works better for brownies than a glass pan, because it conducts heat faster.
- Don't over bake: If the brownies are baked too long, they will be dry and hard instead of chewy and fudgy. The edges should just start to pull away from the pan, and a toothpick inserted into the center should come out with a few wet crumbs.
- Cool: Cool the baked brownies in the pan for 5 to 10 minutes before removing to a wire rack to cool completely. Cut into squares when cool.
- Storage: Store the brownies in an airtight container on the counter for up to 3 days, or in the fridge for 5 days. To freeze, wrap the brownies tightly or use an airtight container or zip lock bag. Freeze for up to two months.
Nutrition Information
Serving
1g
Calories
330kcal
(17%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
72mg
(24%)
Sodium
159mg
(7%)
Potassium
223mg
(6%)
Fiber
4g
(16%)
Sugar
27g
(54%)
Vitamin A
439IU
(9%)
Vitamin C
0.03mg
(0%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 330
% 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.