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These Mexican Brownies are the ultimate treat for anyone who loves rich, fudgy chocolate with a warm, slightly spicy finish! Inspired by the classic flavors of Mexican hot chocolate, these brownies are loaded with cinnamon and a touch of cayenne pepper to give them that signature kick. They are incredibly easy to make in one bowl and result in a decadent dessert that is way more exciting than your standard brownie.

stack of 3 brownies

The first time I had a Mexican Hot Chocolate I was in San Francisco, at a chocolatier called Dandelion Chocolate. It was rich and thick (almost like European Drinking Chocolate) with a hint of spice. I fell in love immediately and have been thinking of those flavors ever since. These are brownies that are inspired by that Mexican chocolate – a rich fudgy brownie with that delicious spice of cinnamon and cayenne.

The secret to the best Mexican chocolate brownies is the layering of the chocolate and spices. This recipe uses baking chocolate along with Dutch process cocoa powder to create a deep, complex base. The cinnamon and cayenne don’t make the brownies taste like chili; instead, they act like coffee to intensify the chocolate flavor, leaving you with a warm, lingering spice that makes every bite addictive.

These Mexican-inspired brownies yield 24 servings and feature a blend of melted unsweetened chocolate and cocoa powder. The recipe is flavored with cinnamon, cayenne pepper, and vanilla, and includes mini chocolate chips for added texture. Baked in a 9×13-inch pan, these fudgy brownies are finished with a spiced powdered sugar dusting!

Overhead view of baking ingredients for Mexican Brownies on a white surface, each labeled: salt, flour, sugar, cinnamon, butter, eggs, vanilla, cayenne, and baking chocolate. Some chocolate pieces are unwrapped on paper.

Ingredients in Mexican Chocolate Brownies

  • I used my favorite brownie recipe for these. It’s my go-to recipe that I’ve made so many times. The chocolatey base is unsweetened baking chocolate mixed with melted unsalted butter and granulated sugar. The eggs give structure and make them super fudgy!
  • When it comes to unsweetened cocoa powder you can use any kind: regular unsweetened, Dutch process, black cocoa, or special dark (a Hershey’s flavor). I think Dutch process cocoa goes perfectly in this recipe, but any will work.
  • For the most impactful flavor, spices like cinnamon and cayenne should be stirred directly into the hot, melted butter and chocolate mixture. Because these spices are fat-soluble, the heat blooms their essential oils, ensuring the warm flavors are distributed evenly throughout the entire pan of brownies rather than leaving spicy pockets.
  • To ensure the flavor is balanced, this recipe uses spices both inside the batter and as a finishing touch in a spiced powdered sugar topping. Sifting a mixture of powdered sugar, cocoa, cinnamon, and a pinch of cayenne over the cooled brownies adds an immediate aromatic element that hits your palate before the rich chocolate fudge settles in.
Mexican brownies on parchment with powdered sugar

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Dorothy’s Expert Brownie Tips

  • To get that signature crackly brownie top it’s important to fully incorporate the sugar into the melted butter and chocolate mixture. Stir for at least a minute until the sugar starts to dissolve.
  • 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.
  • When cutting brownies, use a plastic knife for clean cuts. The plastic easily cuts through the fudgy chocolate without sticking.
  • You know when brownies are done baking when a toothpick comes out 2-inches from the edge of the pan with just a few moist crumbs.

Spiciness Scale

Amount of CayenneSpiciness Level
1/4 teaspoon🌶️
1/2 teaspoon🌶️🌶️
3/4 teaspoon🌶️🌶️🌶️
SUBSTITUTIONS
OTHER RECIPES
stack of 3 brownies

Mexican Brownies Recipe

3.93 from 70 votes
My favorite brownie recipe with some added kick!! Cinnamon and spices make these chocolate brownies perfect for when you want some spiced up brownies.

Recipe Video

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 24
Serving Size 1 brownie
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Ingredients
 

  • 4 ounces (113g) unsweetened baking chocolate coarsely chopped
  • ¾ cup (170g) unsalted butter
  • 1¾ cups (350g) sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons (10g) unsweetened cocoa powder (regular or Dutch process)
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground cayenne pepper
  • ¼ teaspoon salt
  • 1 cup (124g) all-purpose flour
  • ¾ cup (125g) mini chocolate chips

Topping

  • 1 tablespoon powdered sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon unsweetened cocoa powder (regular or Dutch process)
  • ⅛ teaspoon ground cayenne pepper

Instructions

  • Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with cooking spray.
  • Place the baking chocolate 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.
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Recipe Nutrition

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
Course Dessert
Cuisine American
Author Dorothy Kern

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A glass bowl filled with chocolate batter for Mexican Brownies sits on a white surface, surrounded by small bowls of cocoa powder, salt, and sugar, a bottle of vanilla extract, chocolate chips, a chocolate bar, and a blue-striped towel.
A glass bowl with chocolate batter for Mexican Brownies and a whisk sits surrounded by a blue-and-white towel, a bottle of vanilla, a bar of chocolate, and small bowls of salt, cinnamon, and another spice on a white surface.
A glass bowl filled with chocolate batter for Mexican Brownies sits on a white countertop, surrounded by ingredients like salt, cinnamon, chocolate, vanilla extract, and a blue-striped kitchen towel.
A baking pan lined with foil is filled with Mexican Brownies batter. Surrounding the pan are small bowls of salt, cinnamon, chocolate chips, a piece of chocolate, vanilla extract, and a striped kitchen towel.
A glass mixing bowl with dry ingredients sits on a white counter, surrounded by small bowls of cinnamon, salt, chocolate chips, and a dark chocolate bar—perfect for whipping up flavorful Mexican Brownies—next to a striped kitchen towel.

How to make Mexican Brownies

  1. This is a one bowl brownie recipe – just melt the unsalted butter with the baking chocolate first.
  2. Then stir in the cocoa, eggs, spices, vanilla, and salt.
  3. Stir in flour.
  4. Pour into a 9×13-inch baking pan and bake until a toothpick comes out mostly clean 2-inches from the side of the pan.
  5. Adding some cocoa and cinnamon to the powdered sugar sprinkle definitely sets these brownies apart.

Storing Brownies

  • Once cool, slice brownies with a plastic knife to avoid the shredding that happens with a regular knife.
  • Store cooled brownies in an airtight container at room temperature.
  • Or place in freezer – brownies can be frozen for several months.

FAQs

Do these brownies taste like chili?

No! The cayenne pepper is added in a small amount to intensify the chocolate flavor, similar to how salt or coffee works in baking. It provides a warm “kick” at the end rather than a savory chili flavor.

How do I make them less spicy?

If you are sensitive to heat, you can reduce the cayenne pepper to 1/8 teaspoon or omit it entirely while keeping the cinnamon for a warm, spiced chocolate flavor.

Can I use a brownie mix?

While this from-scratch recipe provides the best fudgy texture, you can add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne to a standard box mix to get a similar Mexican-inspired flavor.

Why did my brownies come out cakey instead of fudgy?

This usually happens if they are over-baked. Be sure to pull them out when a toothpick has just a few moist crumbs attached.

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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3.93 from 70 votes (67 ratings without comment)

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57 Comments

  1. I went searching for a dessert in observance of Cinco De Mayo and found your brownies on Pinterest. I am baking them as I type. The batter is DELISH

    Reply

  2. I plan on making these for a fiesta party I am having! How far in advance do you think I can make these?

    Thanks!

    Reply

  3. I made these for my mom’s 50th tonight and adapted them to be gluten and dairy free (some finicky guests). They turned out amazing and the spice from the cayenne is AMAZING. Thanks for a great recipe!

    Reply

      2. No baking powder? Do they rise? They are in the oven now and it is boiling not baking. Hope I didn’t waste perfectly good ingredients!

    1. Yes they will! Just don’t sprinkle them with topping until after you’ve defrosted them, right before serving!

      Reply

  5. These are in the oven now! Can’t wait to try them. But a quick note – yout ingredient list includes salt, but the instructions don’t indicate when to add it. I accidentally left it out – so hopefully they turn out ok! Thanks for the recipe! 

    Reply

    1. Sorry Rachael! Thanks for letting me know. I always forget to add salt too, which is why I probably forgot! (I never actually add salt to my recipes, I prefer it without!)

      Reply