Mexican Brownies

Mexican Brownies

 Leah Maroney

  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 1 pan (serves 9)

Decadent, spicy, and of course sweet, these fudgy brownies are the perfect addition to your Cinco de Mayo spread. You can eat them any time at all though, they're amazing! Spice up these beautifully chocolatey brownies with cinnamon and cayenne pepper for a memorable dessert.

These babies are way better than boxed mix, but if you're looking for a quick fix, you can easily use boxed mix and just add in the cinnamon and cayenne pepper. Just follow the directions on the box, but make sure to use our tips for lining the pan and cutting them. No more digging brownie corners out of the pan anymore!

Ingredients

  • 1 1/4 cups sugar
  • 11 tablespoons salted butter
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon cayenne powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (semi-sweet)
  • 1/4 cup bittersweet baking bar (chopped)

Steps to Make It

  1. Gather your ingredients.

    Mexican Brownies
    Leah Maroney 
  2. Preheat the oven to 325 F. Line a 8x8 inch baking pan with parchment paper. Cut the paper in a square that will fit in the bottom of the pan with four flaps on each side that will line the sides. You can do this by making a 90 degree cut at the corners where each side meets. 

    Mexican Brownies
     Leah Maroney
  3. Place the butter and sugar in a large, microwave-safe bowl. You will do most of the stirring in this bowl, so make sure to pick one that will fit all of the batter. Heat it in the microwave for 1 to 2 minutes. Remove it from the microwave and stir. We used a whisk, but you can also use a hand-mixer.

    Mexican Brownies
     Leah Maroney
  4. Allow it to cool on the counter for a few minutes, then stir in the vanilla extract, cayenne pepper, ground cinnamon, and cocoa powder. 

    Mexican Brownies
     Leah Maroney
  5. Add in one egg at a time to the butter and sugar mixture, mixing after each addition. 

    Mexican Brownies
     Leah Maroney
  6. In another bowl whisk together the flour, baking soda, cornstarch, and salt.

    Mexican Brownies
     Leah Maroney
  7. Gradually add the dry ingredients to the wet ingredients. Mix until the flour mixture has been completely incorporated, but do not over-mix!

    Mexican Brownies
    Leah Maroney 
  8. Gently stir in the chocolate chips and chocolate bar chunks. If you are adding nuts, add them now as well.

    Mexican Brownies
    Leah Maroney 
  9. Pour the brownie batter into the prepared pan and smooth the top so that it is even.

    Place the brownies in the oven and bake for 25 to 30 minutes, or until the brownies are set. 

    Mexican Brownies
     Leah Maroney
  10. Allow the brownies to cool slightly in the pan and then lift the sides of the parchment paper to lift the brownies out of the pan. 

    Mexican Brownies
     Leah Maroney
  11. Cut the brownies when they have mostly cooled to get the cleanest cuts. 

    Mexican Brownies
     Leah Maroney
  12. Enjoy them with a cold glass of milk or a cup of Mexican Hot Chocolate!

  • We used the brownie base from Life Made Simple. They are simply amazing, and it took her many tries to get the perfect combination! We spiced it up with Mexican spices and subbed in salted butter for unsalted.

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