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Mexican Inspired Brownies

These Mexican Inspired Brownies are rich, fudgy, and packed with warm cinnamon and a hint of cayenne for a spicy twist on a classic treat!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Brownies, Chocolate, Easy, Spicy
Servings: 12 servings

Ingredients

  • 2 ounces unsweetened baking chocolate coarsely chopped
  • 2 ounces semi-sweet baking chocolate coarsely chopped
  • 1 cup unsalted butter
  • 1 ½ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons + 1 teaspoon unsweetened cocoa powder Special Dark, divided
  • 1 ½ teaspoons ground cinnamon divided
  • ½ teaspoon + 1 teaspoon ground cayenne pepper divided
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ¾ cup mini chocolate chips
  • 1 tablespoon powdered sugar for dusting

Instructions

  • Preheat your oven to 350°F (175°C) and grease or line your 9x13 inch baking pan with parchment paper for easy removal.
  • In a medium saucepan over low heat, combine the coarsely chopped unsweetened and semi-sweet chocolate with the unsalted butter. Stir gently until completely melted and smooth. Remove from heat and let cool slightly.
  • In a large mixing bowl, whisk together the sugar and eggs until well combined. Add the vanilla extract and mix until fully incorporated.
  • Gradually pour the melted chocolate mixture into the egg and sugar mixture, whisking continuously to combine.
  • In a separate bowl, whisk together the all-purpose flour, 2 tablespoons of cocoa powder, 1 teaspoon of cinnamon, ½ teaspoon cayenne pepper, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
  • Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack. After cooling, dust with powdered sugar for a beautiful finish.

Equipment

  • Mixing Bowls
  • Whisk
  • 9x13 inch baking pan
  • Rubber spatula
  • Measuring Cups and Spoons

Notes

  • Do not overmix the batter after adding flour to avoid tough brownies.
  • Brownie batter can be prepared a day ahead and refrigerated before baking.
  • Store cooled brownies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
  • You can substitute eggs with unsweetened applesauce or a flaxseed egg for an egg-free version.
  • Adjust cayenne pepper amount to control the spiciness to your liking.