Spicy Brownies

5 from 1 vote
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Mexican Brownies – Guess what? Cinco de Mayo is next week. And I’m super excited, because it’s practically a law to eat Mexican food on May 5th.

There is nothing I like more than a big plate of Mexican food…except maybe brownies.

Mexican Brownies: super rich and fudgy with a little spicy kick!

These Mexican brownies are the first of a few recipes I have for you this week that are perfect for Cinco de Mayo. I know traditionally we gorge ourselves on beans and rice and chips and fajitas on May 5th, but really, you have to have dessert.

And if you know me at all, you can probably guess Flan is not my thing. *shudder*

I much prefer chocolate…and brownies!

When I lived in the Bay Area we used to go to this Mexican restaurant, Celia’s, every almost every Sunday. Sunday was fajita special night. They’d bring out steaming hot (literally) griddles of steak and peppers and onions to go along with huge plates of beans and rice and tortillas. My parents would each order fajitas and I would order a side of beans and rice and tortillas. After all, I was going to eat my weight in tortilla chips – I didn’t need to add all sorts of other stuff to it.

Now when I go to Celia’s it’s super special because we don’t live there anymore, and I go all out. Enchiladas, beans, rice, the whole shebang.

The one thing missing on the menu? Mexican brownies. Those would be my first choice every time if they were!

What makes these Mexican Brownies “Mexican”? Really nothing…except I added some spices: cinnamon and cayenne.

Cinnamon and cayenne work magic when they’re combined with chocolate, didn’t you know?

Mexican Brownies: super rich and fudgy with a little spicy kick!

Like how adding coffee to chocolate intensifies the flavor, so does adding cinnamon and cayenne pepper. However, unlike the coffee (which you don’t usually taste) you do get a kick from the spices. It’s one of those things you eat and then after you get this little kick…and you’re not sure why.

These brownies do not taste like chili. Much like these truffles, they taste like chocolate. Like they should! But the spice just adds a little something extra, and it takes the brownies to the next level.

I can guarantee that, if you make these and people don’t know what’s in them, they won’t know. They’ll wonder, but they won’t know.

I used my favorite brownie recipe for these. It’s my go-to recipe that I’ve made so many versions of. All I added were some mini chocolate chips (perfect to give these an extra fudgy chocolatey flavor) and the spices.

By themselves, they’re the perfect brownie. But if you’re wanting something a little more…maybe you should garnish them.

I sprinkled them with powdered sugar…that had been mixed with cocoa, cinnamon, and cayenne pepper.

Mexican Brownies: super rich and fudgy with a little spicy kick!
Adding the extra sprinkle on the top of these Mexican Brownies intensifies the heat a little. And it makes them prettier!

Now, if you’re not much for heat, or you think some of your guests might not be, you can omit the cayenne from the topping. Or just use a pinch. The recipe calls for a pinch up to ⅛ teaspoon. The mix in the photos used ⅛ teaspoon and they had a definite kick. Use less, or omit, if you prefer.

Either way, adding some cocoa and cinnamon to the powdered sugar sprinkle definitely sets these brownies apart.

Mexican Brownies are perfect for any Cinco de Mayo party…or because you need chocolate TODAY.

Mexican Brownies: super rich and fudgy with a little spicy kick!

I ate three Mexican Brownies without thinking. Then I shipped them off to school. #imnotstupid #iwouldhaveeatenthewholepan #wishiwaskidding

Mexican Brownies

My favorite brownie recipe with some added kick!! Cinnamon and spices make these chocolate brownies perfect for when you want some spiced up brownies.
5 from 1 vote
Yield 24
Serving Size 1 brownie

Ingredients

  • 2 ounces unsweetened baking chocolate coarsely chopped
  • 2 ounces semi-sweet baking chocolate coarsely chopped
  • 3/4 cup unsalted butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons + ¼ teaspoon unsweetened cocoa powder I used Special Dark, divided
  • 1 1/4 teaspoons ground cinnamon divided
  • 3/4 + ⅛ teaspoon ground cayenne pepper divided
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup mini chocolate chips
  • 1 tablespoon powdered sugar

Instructions

  • Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray.
  • Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, 1 teaspoon cinnamon, ¾ teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips.
  • Spread brownie batter in prepared pan. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it. Let them cool completely before slicing into squares.
  • Whisk powdered sugar, ¼ teaspoon cocoa, ¼ teaspoon cinnamon, and a pinch (up to ⅛ teaspoon) cayenne pepper. Sprinkle over sliced brownies.

Nutrition Information

Serving: 1brownie | Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 424mg | Fiber: 1g | Sugar: 16g

Nutritional information not guaranteed to be accurate

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Sweets from friends:
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Mexican Chocolate Pudding Oatmeal by Cupcakes and Kale Chips

 

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53 CommentsLeave a comment or review

  1. amazing insight. Really enjoyed reading this blog. Keep up the
    good work and to everyone keep on learning!

  2. These are fantastic! I didn’t make any changes and they were perfect. Incredibly easy. Almost like fudge! Melt in your mouth, ooey delicious-ness with a peppery heat. I think this will be my go-to brown from now on!

    1. I’m so glad you like them Rachael!! And if you omit the spices, you have my favorite base brownie recipe!

  3. This would probably be a brownie that my hubby would devour without a second thought! 😉 They sound fantastic! Pinned!

  4. I have a soft spot for flan, but chocolate trumps any day! These are the perfect cinco de mayo treat!

  5. These sweet Mexican (my fav! foods) treats look out of this world wonderful. You have the most inviting photos too. I want to try these soon. Pinning too!

  6. Wow. Just, wow. Yup, I need to make these ASAP. I’ve made mexican hot chocolate before, but haven’t even thought of making the brownie version! Thanks for the recipe!

  7. Oh my gosh Dorothy, these are brilliant!! I love spiced chocolate desserts (who am I kidding, I love anything with chocolate!), but that spice adds the perfect touch. You’d love the Mexican restaurant that opened up in our town last summer — they serve churros, cheesecake burritos, and nutella chimichangas on their dessert menu in addition to flan!I’ve only tried the cheesecake, but it was so phenomenal that the chimichangas are next on my list! Maybe you and Jordan want to come sample them with me? 😉

  8. I made a mexican hot chocolate cake with this same idea in mind and it was so delicious. The spices really do accentuate the chocolate without making it sweeter and richer. These look fantastic! And yes – it’s law to eat Mexican food on Cinco de Mayo, especially here in California!

  9. I have a friend that makes cookies that are similar to these brownies. They’re my fav! I’m going to have to try these brownies. 🙂