Go Back
+ servings
Mexican Brownies
Print

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.
Course Dessert
Cuisine American
Keyword brownie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Calories 164kcal
Author Dorothy Kern
Cost $7

Ingredients

  • 2 ounces (57g) unsweetened baking chocolate coarsely chopped
  • 2 ounces (57g) semi-sweet baking chocolate coarsely chopped
  • ¾ cup (170g) unsalted butter
  • cups (350g) sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons + ¼ teaspoon (12g) unsweetened cocoa powder I used Special Dark, divided
  • 1 ¼ teaspoons ground cinnamon divided
  • ¾ teaspoon + ⅛ teaspoon ground cayenne pepper divided
  • ¼ teaspoon salt
  • 1 cup (124g) all-purpose flour
  • ¾ 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, 3/4 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, 1/4 teaspoon cocoa, 1/4 teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper. Sprinkle over sliced brownies.

Video

Nutrition

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