Moist fudge brownies with chewy edges get an extra kick from cinnamon and cayenne pepper in this easy one-bowl Mexican brownie recipe!
Have you ever tried Mexican hot chocolate? Mexican hot chocolate is rich hot chocolate that gets an extra kick from cinnamon and cayenne pepper.
These Mexican brownie are the dessert version of the classic hot chocolate. They are rich and fudgy with chewy edges, and the brownies have just a bit of spice for a little extra flavor.
How to make Mexican brownies
Add butter, sugars, and water to a large saucepan. Bring to a boil over medium-low heat, stirring constantly.
Remove from heat. Stir in part of the chocolate chips until melted and combined.
Let cool for 5 minutes.
Whisk in the eggs one at a time, whisking the entire time so you don't get egg pieces in the brownies.
Whisk in the vanilla.
Add the flour, baking soda, cinnamon, cayenne pepper, and salt. Whisk in just until combined.
Stir in remaining chocolate chips.
Pour the batter into the prepared pan. Bake until a wooden toothpick inserted in the center comes out with a few fudgy crumbs. You don't want the toothpick to be clean or the brownies will be overcooked.
Cool to room temperature in the pan on a wire cooling rack. Cut and serve.
Tips
Tips- Butter: I use salted butter in this recipe.
- Chocolate chips: If you like sweeter brownies, use semisweet chocolate chips in place of the bittersweet.
- Flour: Be sure to use a light touch and properly measure the flour. To measure the flour, sift or stir the flour, lightly spoon into the measuring cup, and level. If you use too much flour, you'll end up with cakier brownies.
- Cayenne pepper: You can use an equal amount of chili powder in place of the cayenne pepper. You can also increase the cayenne pepper if you want more spice.
- Baking: It's important to slightly underbake brownies to keep them moist and fudgy. This is why it's important to quit baking the brownies when the toothpick comes out with a few fudgy crumbs.
Can I omit the cinnamon and cayenne pepper?
You can! You can simply leave them out, and you'll have regular fudge brownies.
You may also like...
You may also like...If you’ve tried this Mexican Brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food</div?
Mexican Brownies
Ingredients
- ⅔ cup butter
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ¼ cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 325F. Grease and flour or line a 9x13-inch baking dish with parchment paper. Set aside.
- Add butter, sugars, and water to a large saucepan.
- Bring to a boil over medium-low heat, stirring constantly.
- Remove from heat.
- Stir in 1 ¾ cups chocolate chips until melted and combined.
- Let cool for 5 minutes.
- Whisk in the eggs one at a time, whisking the entire time so you don't get egg pieces in the brownies.
- Whisk in the vanilla.
- Add the flour, baking soda, cinnamon, cayenne pepper, and salt. Whisk in just until combined.
- Stir in remaining chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 35-50 minutes, or until a wooden toothpick inserted in the center comes out with a few fudgy crumbs. You don't want the toothpick to be clean or the brownies will be overcooked.
- Cool to room temperature in the pan on a wire cooling rack.
- Cut and serve.
Notes
- Butter: I use salted butter in this recipe.
- Chocolate chips: If you like sweeter brownies, use semisweet chocolate chips in place of the bittersweet.
- Flour: Be sure to use a light touch and properly measure the flour. To measure the flour, sift or stir the flour, lightly spoon into the measuring cup, and level. If you use too much flour, you'll end up with cakier brownies.
- Cayenne pepper: You can use an equal amount of chili powder in place of the cayenne pepper. You can also increase the cayenne pepper if you want more spice.
- Baking: It's important to slightly underbake brownies to keep them moist and fudgy. This is why it's important to quit baking the brownies when the toothpick comes out with a few fudgy crumbs.
- Nutrition values are estimates.
Louise
Love brownies with a kick and these are awesome!
Kate
Thank you!