Mexican Brownies

Easy Mexican Brownies take your classic rich, fudgy brownie to the next level with a bold twist of warm spices. A touch of cinnamon and a pinch of cayenne pepper give these brownies an irresistible depth of flavor and a subtle kick, making them a deliciously unique dessert that’s perfect for parties, holidays, or anytime you want to spice things up.

Why You’ll Love This Recipe

• Fudgy, chewy brownies with a warm, spicy twist
• Easy to make with basic pantry ingredients
• Perfect for chocolate lovers who want something a little different
• Great for parties, potlucks, or a fun weeknight dessert
• A simple way to elevate classic brownies with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Brown sugar (optional, for extra chewiness)
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Ground cinnamon
• Cayenne pepper (or chili powder for milder heat)
• Salt
• Optional: chocolate chips or chunks

Directions

1. Preheat oven to 350°F and line a baking pan with parchment paper or grease it lightly.
2. In a saucepan, melt butter over low heat. Remove from heat and stir in sugar and vanilla.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper.
5. Slowly add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips if using.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow brownies to cool before slicing into squares.

Servings and timing

This recipe makes about 16 brownies.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Add a dash of espresso powder for extra depth
• Use chili powder instead of cayenne for a milder spice
• Top with a sprinkle of sea salt or cinnamon sugar before baking
• Add chopped nuts or swirl in dulce de leche for added richness
• Serve warm with vanilla ice cream for a spicy-sweet treat

storage/reheating

Store brownies in an airtight container at room temperature for up to 4 days.
They can also be refrigerated for up to a week or frozen for up to 3 months.
To reheat, microwave individual brownies for about 10–15 seconds for that just-baked feel.

FAQs

How spicy are these brownies?

They have a subtle heat. Adjust the cayenne to your liking or omit it for a spice-free version.

Can I make these brownies gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.

What if I don’t have cayenne?

You can use chili powder for a milder spice or leave it out entirely.

Can I use boxed brownie mix?

Yes, just add cinnamon and cayenne to the dry mix before baking according to package instructions.

What size pan should I use?

An 8×8-inch or 9×9-inch pan works well for this recipe. Baking time may vary slightly.

Can I add frosting?

Definitely! A chocolate ganache or cinnamon glaze works beautifully.

Are these good for gifting?

Yes! Wrap them individually or stack them in a festive tin—they make a great edible gift.

Can I double the recipe?

Yes, just use a 9×13-inch pan and adjust baking time as needed.

Can I make them dairy-free?

Substitute butter with a plant-based alternative and use dairy-free chocolate chips if adding.

What’s the best way to get clean slices?

Let them cool completely and use a sharp knife wiped clean between cuts.

Conclusion

Easy Mexican Brownies are the perfect way to add a little excitement to your classic chocolate treat. With rich cocoa, warm cinnamon, and just a hint of spice, these brownies are fudgy, flavorful, and unforgettable. Whether you’re making them for a crowd or just craving something different, this simple recipe brings bold flavor in every bite.

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