Mexican Brownies Recipe


Mexican Brownies Recipe

How To Make Mexican Brownies

What makes these Mexican brownies different, you ask? It's the unique hit of cayenne and cinnamon in every fudgy bite.

Prep: 15 mins
Cook: 40 mins
Total: 55 mins


  • cooking spray, nonstick, or oil, for greasing pan
  • 1⁄2 cup all-purpose flour
  • 1⁄3 cup unsweetened cocoa powder
  • 1⁄2 tsp salt
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 tsp cayenne pepper
  • 1⁄2 cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 1 cup granulated sugar
  • 1⁄4 cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 large egg
  • 1 large egg yolk


  1. Heat oven to 350 degrees F. Spray the inside of an 8-inch square baking pan with nonstick spray or oil. Line the pan with parchment paper, and then spray the parchment with nonstick spray or oil as well.

  2. Add flour, cocoa powder, salt, cinnamon, and cayenne pepper to a large bowl. Whisk to combine.

  3. In a small saucepan over medium-low heat, add butter and chocolate chips. Stir continuously until the mixture has completely melted.
  4. Remove from heat. Add the granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
  5. Add the eggs and egg yolk. Stir until well combined.
  6. Pour the wet ingredients into the flour mixture. Fold together with a rubber spatula or wooden spoon until just combined. Try not to overmix.

  7. Pour the batter in the prepared baking pan and bake for 32 to 36 minutes, until the center is firm and a toothpick inserted into the center comes out mostly clean.

  8. Let the brownies cool completely in the pan, then transfer to a cutting board slice into squares.


  • Sugar: 219g
  • :
  • Calcium: 352mg
  • Calories: 2748kcal
  • Carbohydrates: 343g
  • Cholesterol: 391mg
  • Fat: 163g
  • Fiber: 30g
  • Iron: 18mg
  • Monounsaturated Fat: 43g
  • Polyunsaturated Fat: 7g
  • Potassium: 1673mg
  • Protein: 28g
  • Saturated Fat: 102g
  • Sodium: 1958mg
  • Trans Fat: 6g
  • Vitamin A: 5326IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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