What Makes These Mexican Brownies “Mexican”?
A little spice makes a big difference in these authentic Mexican brownies. The difference between this recipe and your everyday chocolate brownies is the addition of cayenne pepper and cinnamon. These ground spices in the batter add just a touch of heat and tons of depth.
Ingredients nonstick cooking spray or oil, for greasing pan
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter
1 cup semisweet chocolate chips
1 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Flaky sea salt, for garnish
Instructions
Add flour, cocoa powder, salt, cinnamon, and cayenne pepper to a large bowl. Whisk to combine.
In a small saucepan over medium-low heat, add butter and chocolate chips. Stir continuously until the mixture has completely melted.
Remove from heat. Add the granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
Add the eggs and egg yolk. Stir until well combined.
Pour the wet ingredients into the flour mixture. Fold together with a rubber spatula or wooden spoon until just combined. Try not overmix.
Pour the batter in the prepared baking pan and bake for 32-36 minutes, until the center is firm and a toothpick inserted into the center comes out mostly clean.
Garnish with a sprinkle of flaky sea salt (optional), then let the brownies cool completely in the pan. Transfer them to a cutting board and slice them into squares before serving.
Notes
This recipe makes 16 small brownies or 9 regular-sized brownies.
While these brownies aren’t spicy by any means, you can definitely taste the hint of cayenne pepper. If you’re not a fan of pepper and chocolate together feel free to omit the cayenne completely, or reduce it to only 1/8 teaspoon.
