Mexican brownies are moist fudge brownies with chewy edges. These easy, one-bowl brownies get an extra kick from cinnamon and cayenne pepper!
Have you ever tried Mexican hot chocolate? My family loves Abuelita Mexican-style hot chocolate.
These Mexican brownie are the dessert version of that hot chocolate. I use my classic one-bowl brownie recipe as the base because it makes brownies that are rich and fudgy with chewy edges, and these brownies take it up a notch with some spice and heat for extra flavor.
What makes these Mexican brownies?
These brownies share the same flavors as Mexican hot chocolate, which is rich hot chocolate that gets an extra kick from cinnamon and cayenne pepper.
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe.
- Chocolate chips: If you like sweeter brownies, use semisweet chocolate chips in place of the bittersweet chocolate chips.
- 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 also increase the cayenne pepper if you want more spice. If you’d like to use chili powder, make sure that you’re using a powder that’s pure ground chili. Many chili powders are blends that container other ingredients like cumin.
How to make Mexican brownies
Step 1: Add butter, sugars, and water to a large saucepan. Bring to a boil over medium-low heat, stirring constantly.
Step 2: Remove from heat. Stir in part of the chocolate chips until melted and combined. Let cool for 5 minutes.
Step 3: Whisk in the eggs one at a time, whisking the entire time so you don’t get egg pieces in the brownies.
Step 4: Whisk in the vanilla.
Step 5: Add the flour, baking soda, cinnamon, cayenne pepper, and salt. Whisk in just until combined.
Step 6: Stir in remaining chocolate chips.
Step 7: Pour the batter into the prepared pan.
Step 8: 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.
Step 8: Cool to room temperature in the pan on a wire cooling rack. Cut and serve.
Recipe Tips!
- Spice: Feel free to increase or decrease the amount of cinnamon and cayenne pepper according to how much spice you’d like. Or you can simply leave them out, and you’ll have regular fudge brownies.
- Mixing: I highly recommend using a light touch and mixing brownie batter by hand. Using an electric mixer to beat the batter will give you cakier brownies.
- 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.
Storage
Store any leftover brownies in an airtight container. They will keep for up to 3 days.
If you like fudgier brownies, store the brownies in the refrigerator for up to 5 days.
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Mexican Brownies
Ingredients
- 2/3 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325F. Grease and flour or line a 9×13-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.
Nutrition
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Originally published 5/1/2020.
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Comments & Reviews
Leah says
I made 3 batches of these for a part this weekend and they were a hit!!
Kate says
Thank you! I’m glad that they were a hit!
Louise says
Love brownies with a kick and these are awesome!
Kate says
Thank you!