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Mexican chocolate brownies recipe

Mexican chocolate brownies recipe

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  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

This chocolate brownie is a little different than the average chocolate brownie. It's cake like, not too sweet and lightly spiced with cayenne. It's perfect for afternoon tea, general snacking or dessert.

103 people made this

IngredientsServes: 30

  • 340g unsalted butter
  • 600g caster sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 125g unsweetened cocoa powder
  • 200g plain flour
  • 1 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cayenne pepper or to taste
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking powder

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Line a 30x38cm or similar sized baking dish with baking parchment, leaving about 7.5cm of parchment overhanging 2 sides to use as handles.
  2. Place the butter in a microwave-safe bowl and cook on Medium until the butter is about half melted, about 1 minute.
  3. Mash the butter with sugar until well combined and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
  4. Sieve the cocoa, flour, cinnamon, cayenne, salt and baking powder into a bowl. Mix the flour mixture into the butter mixture, stirring to blend well and pour the batter into the prepared baking dish.
  5. Bake in the preheated oven until a skewer inserted into the centre comes out with moist crumbs, 20 to 25 minutes. Let cool in the dish and use baking parchment handles to remove the brownies for slicing.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (51)

by SB

These were very moist and good. I loved the flavors of the cinnamon and pepper in this. I didnt have ground pequin powder so I used ground chile de arbol pepper and just a pinch of ground habanero pepper and it worked great. Even my almost 2 year old daughter liked the bowl. The spice is just right in them. Thanks for sharing this unique brownie recipe!-18 May 2010

by Jessica Paige

Used a gluten-free mix and added the spices to it. For the water needed in the mix, I used strong coffee. I repeated the coffee flavor by icing them with a mocha frosting also from this website. These were excellent and a big hit at our Hispanic themed dinner; kids and adults loved them equally. Thank you caroliney_ for sharing this recipe!-16 Jan 2011

by LianF

my boyfriend and daughter loved these (I did too, but my opinion doesn't count in our house). I added a little more cayenne pepper to it and scaled down the recipe to make a batch of 20 instead of 30. Delicious! very reminiscent of my childhood on the border-12 May 2010

Mexican Chocolate Brownies

Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as Outrageously Healthy Brownies and these delicious vegan Mexican chocolate brownies. Cayenne pepper gives these rich brownies a little kick: Add more if you like the heat.

Craving more wholesome vegan desserts? Check out these 5 Scrumptious Plant-Based Desserts.

How to Make Mexican Brownies &ndash the Recipe Method

First, gather up your ingredients, which includes: 4 ounces unsweetened dark chocolate, 1 stick butter (8 tablespoons), 1 cup light brown sugar, 2 teaspoons cinnamon, 1 teaspoon cayenne powder, 1 teaspoon ancho powder, pinch of salt, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup all-purpose flour and 1 cup milk chocolate.

Heat up your oven to 325 degrees F and lightly oil an 8×8 baking dish.

Add the dark chocolate and butter to a large microwave-safe dish and microwave it on HIGH for 1 minute. Remove, stir, and microwave another 30 seconds, or until the chocolate is melted completely through.

Stir in the brown sugar, cinnamon, cayenne, ancho powder and salt.

Vigorously stir in the eggs and vanilla, then stir in the flour a bit at a time until the mixture thickens up nicely.

Stir in the milk chocolate chunks, then pour the mixture into the baking dish.

Bake for 30 minutes, or until the center is still slightly moist when tested with a toothpick.

Cool slightly, cut it into squares and serve!

Recipe Summary

  • ¾ cup butter, cut into chunks
  • 9 ounces unsweetened chocolate, finely chopped (about 2 cups)
  • 1 ½ cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 ½ tablespoons vanilla
  • 1 ½ teaspoons almond extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Mexican chocolate streusel

In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended.

Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter.

Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).

Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.

Recipe Summary

  • 1 ½ cups unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 ¼ cups unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons ground Mexican cinnamon (canela)
  • ½ teaspoon ground pequin chile pepper
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.

Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.

Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.

Mexican Chocolate Brownies

Mexican chocolate can refer to several types of chocolate, including a hot chocolate drink, but all of these chocolates have one thing in common: they’re spicy. Mexican chocolate, in just about every form, is flavored with a variety of spices. Cinnamon is always present and some variations use ground chilis to add some heat to the mix. I like these spicy chocolates (especially when served as a thick hot chocolate) and like to spice up my chocolate recipes from time to time using Mexican chocolate as inspiration.

These Mexican Chocolate Brownies are definitely on the spicy side. The fudgy, slightly chewy brownies are made with dark chocolate and get an extra deep flavor from the addition of some cocoa powder. They’re flavored with cinnamon, cayenne pepper and chili powder, as well as vanilla extract. The cinnamon, cayenne and chili all come together to give the brownies a nice balance of spice and heat that really compliments the chocolate.

I also like to mix in some chocolate chips or chunks of chopped chocolate with this recipe, as the plainer chocolate helps to balance out the spices. The brownies are really complex, but not overwhelmingly hot or spicy. They taste better the day after they’re made, as the spices have time to meld together in that time. If stored for a few days (in an airtight container), the cayenne will actually become stronger and your brownies will be a bit spicier.

These are delicious as-is and I would only recommend cutting back on the cayenne if you are very sensitive to spicy foods, as a smaller amount will not be that noticeable against all that chocolate. If they get a little too spicy, warm them up and serve them with a side of cooling vanilla ice cream.

Mexican Chocolate Brownies
1/2 cup butter
2-oz bittersweet or dark chocolate, chopped
2 tbsp cocoa powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
1 tsp ground cinnamon
1/3 tsp ground cayenne pepper
1/4 tsp chili powder
1/4 tsp salt
2/3 cup chocolate chips (pref. semisweet or bittersweet)

Preheat oven to 350F. Line an 8×8 or 9×9-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder until fully incorporated. Set aside to cool slightly.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, ground cinnamon, cayenne pepper, chili powder and salt into the bowl and stir until just combined. Fold in chocolate chips.
Pour into prepared pan and spread into an even layer.
Bake for about 35 minutes, until brownies set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not batter, attached.
Cool in the pan completely before slicing.

Flourless Mexican Brownies

My flourless Mexican brownies are thick, rich, and flavored with real Mexican vanilla, Ceylon cinnamon, and a subtle hint of spiciness.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and The J.M. Smucker Company, but all my opinions are my own. #pmedia #DunkinDonutsPublix

Brownies mean a lot to me.

When I first began this food blog, I titled it “The Perfect Brownie,” in honor of my search for the perfect brownie recipe. I must have tried dozens of brownie recipes back in those days!

Even after my cooking skills improved enough to branch out to all kinds of recipes, I still come back to baking brownies. It’s like chocolate-flavored meditation.

I start out by brainstorming. For me, brainstorming works best with a cup of coffee. All those happy flavors get my mind into gear. Previous to this brainstorming session, I picked up a bag of Dunkin’ Donuts® coffee at my local Publix.

I like to buy whole bean coffee so that I can grind it to my liking at home, but Dunkin’ Donuts coffee also comes pre-ground and in K-Cups if you prefer it that way.

The classic “Original” flavor is my favorite. You can also find Dunkin’ Donuts coffee in different roasts (everything from Decaf to Dark), wild flavors (like Blueberry Muffin or Vanilla Cupcake), and even seasonal flavors like Coconut or S’mores!

Once I have my cup of coffee, I sit down with my little yellow notepad. Yes, a real paper notepad!

I’m a big believer in jotting things down by hand.

First, I take a few quick notes on my recipe goals. This might include flavors or methods that I want to use.

If I need guidance, I’ll have another sip of coffee and do a little research on my laptop. Since I wanted to incorporate the ancient flavors of Mexican chocolate into a brownie recipe, I needed to get accurate information.

I found out that the ancient Aztecs (who lived in what is now called Mexico) had many different recipes for chocolate. These chocolate recipes included an assortment of medicinal herbs and spices that you might not necessarily associate with chocolate.

I managed to narrow down my potential ingredient list to some of the most common additions:

  • A spice that is a relative of the black pepper plant
  • A particular type of cinnamon
  • Flavoring from the vanilla bean pod
  • A type of red pepper

These days, Mexican chocolate is also sweetened with cane sugar or brown sugar.

With one last, delicious sip of Dunkin’ Donuts coffee, I decided to cherry pick the best of the old and the new by combining real Mexican vanilla, canela (Ceylon cinnamon), brown sugar, and a tiny hint of of red pepper to create these Mexican brownies.

Fueled by coffee, it was a snap to throw together these Mexican brownies. By the time they had cooled, I was even ready for a second cup. Blissed out by the baking process and invigorated by the coffee, it was lovely to just relax and enjoy these rich brownies with powerful cocoa kick and a touch of spice.

Now that you have my flourless Mexican brownies recipe, you can take advantage of $1.00 off any ONE (1) Dunkin’ Donuts varieties now through 5/6/17 at your local Publix, while supplies last. Get your own coffee and pair it with these brownies for a real treat!

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I did what reviewer FMBAKER did - added cinnamon to a boxed mix. Thanks for that tip, because these were a smash hit for the Cinco De Mayo party at work! One of my coworkers wolfed down 5! Anyway, the topping I found a bit gritty, but that didn't stop me or anyone from enjoying these. A winner, will make again for sure!

Well, this is a hard one to review. I loved the flavors involved but didn't care much for the brownies themselves. They turned out very dry and crumbly. I followed the recipe exactly and was very careful not to overbake them and still was disappointed in the dry, stick to the roof of your mouth brownie that appeared on my counter. I had such high hopes for these! I would suggest using a tried and true brownie recipe and then adding 1 tablespoon of cinnamon, 1/2 teaspoon of chipotle chili powder to them and you'll have a winner.

Forgot to say that I used semi-sweet chocolate chips instead of milk chocolate, and that was great. As others have already suggested, the topping is difficult to whip up but it doesn't matter, because it's delicious and firms up anyway. I had lots of topping left over so I would cut down the amount next time.

I love these brownies! The brown sugar frosting on top send them over the top. However, I would be careful about the baking time. In my oven I baked them 25 minutes and that was too long. Brownies are best when they're slightly gooey!

AMAZING! I followed the recipe exactly except that I used semi-sweet chocolate chips instead of milk chocolate. I left out the topping and the brownies certainly didn't need anything it. I let them cool completely before attempting to cut them. I might try chili chocolate the next time for a little extra kick.

Sticky mess. Too sweet and topping was very liquidy. Not my ideal at all. Will skip this one.

These were probably the most delicious brownies I've ever had. I cheated and used a cheap boxed brownie mix instead of making from scratch, but they still turned out great. I just added 2 tablespoons of cinnamon to the mix and then proceeded as directed with the icing. Since I used a box mix which meant a 13x9 pan, I did not halve the topping and it worked out perfectly. I highly recommend this recipe.

These are really good. I followed the recipe exactly the first time but added 1/4 tsp cayenne for a kick - I also halved the topping and it was perfect. They got rave reviews. The next time I made them I only used 2 eggs which made the brownies denser and more to my personal preference. Perfect cinco de mayo party treat

yummy cinco de mayo dessert. i too was second guessing myself when i made the topping. and agree, now that i've made it, the wording is peculiar. it does thicken but not to the consistency of a buttercream type icing. and believe me, i tried! i whipped the crap out of it in my kitchenaid to no avail. anyway, you pour it on the brownies and it spreads quite nicely. i guess i have good cinnamon because one tablespoon was enough - you can definitely taste it altho not over powering. flavours together were lovely. next year i may try halving the topping as others suggest. the only change i made was substituting bittersweet chocolate for the unsweetened, simply cos i didn't have any. so i reduced the sugar by a quarter cup. very tasty. this will become an annual tradition.

Fun Cinco de Mayo goodie. thanks to the previous reviews, prepped only half the topping. A few modifications: walnuts instead of almonds, added cayenne to the brownie mix. yumm

This is a four-forks recipe because it was perfect for doctoring a brownie mix we had in our pantry. I added 1.5 tablespoons of ground cinnamon to the mix and made the topping with dark brown sugar and a full tablespoon of Mexican vanilla. It was excellent.

Rich and Delicious! If you want an authentic Mexican flavor, you should use brown suger, just cut the the brownies into small squares. I did the topping in the microwave. Watch it carefully and stir about every 45 seconds. Wording is peculiar--it does thicken a little as it cools and is easy to pour over the brownies and spread.

This was pretty easy and really delish. Based on other's reviews, I used the organic cane sugar (not as sweet), no chips, no topping and added walnuts. Really good.

I've made these several times. I also find them to be a too sweet so I modified by swapping out semi-sweet chips for milk chocolate. And I made 1/2 of the topping rather than the full amount. That way you get the nice caramel on the top but the top isn't too thick and sticky. I also found it odd that this recipe doesn't have a leavening agent so I added 1/2tsp of baking powder (a similar amount is called for in most of my other brownie recipes). They came out fine, not too cakey.

People liked them, but were critical. I found the criticisms hysterical, though: one person thought they were too sweet. Another, not sweet enough. Another, too cakey. Still another, too fudgey. I guess everyone's a critic. I personally like them very much. Did not make the topping because did not have cream on hand. Will try that next time.

Made this last night for a party and got rave reviews. Some have commented here about how much cinnamon to use. The quantity of cinnamon specified here is correct, provided that you're not using months-old ground cinnamon you bought at the grocery store. I used Mexican cinnamon and ground it fresh, which gave a vibrant cinnamon flavor. Also, the directions for the topping are very badly written. I followed the steps to the letter, and never arrived at the texture they describe. I wound up rescuing it by making a cream cheese-based frosting and whipping the brown sugar mixture into it.

I will not make this recipe again. I did not like the texture, very dry and crumble-y. And yes, I followed all of the cooking instructions carefully.

I also used turbinado sugar instead of white sugar and they didn't come out too sweet.

Absolutely loved this recipe. The only things i changed were. I used close to 3 Tbsp of cinnamon, 1 just was too weak for me. I say 3, but, I just kept adding more and more until it tasted alright. I also used semi-sweet chips instead of milk chocolate and they came out wonderful. They only took 30 minutes in my oven, and weren't fudgy, but, weren't cakey either. They were the best of both worlds. Highly suggest!

delish but very sweet. Serve very small pieces

Perhaps I don't like the combination of cinnamon and chocolate, but I was very disappointed with this recipe. I absolutely love brownies and found these to be way too rich and dense. (I prefer a more cake- like brownie.) The topping was fine, but like others mentioned - a bit gooey. Too many wonderful brownie recipes out there to tinker with this one again.

After reading the reviews, I found myself concerned about the amount of cinnamon as I tasted the raw batter, and about the topping being grainy and not firm enough to spread as I was putting the brownies together. After completion, all of my worries went away. I love the gooey topping, the cinnamon made a strong statement, and overall, the brownies had as much of an impact as any I've ever made. Perfect with a Mexican theme dinner. Of course they're really rich. That's why you cut them in 1/2 in. squares! I agree with using only good chocolate, but then again, that holds true for anything!

Very sweet! The brown sugar topping almost put it over the edge. However those with a serious sweet tooth couldn't get enough of these. The brownies are more cakey than fudgy and the chocolate chips and cinnamon add a nice touch.

I loved the "crack brownies" comment, so I decided to make them for a cinco de mayo party. my friends agreed that they were the most addictive brownies they had ever eaten. Even friends who say they don't like brownies raved about them (and demanded the recipe). I made them according to the directions (including the topping - hey, life is short!) and they are simply marvelous. A wonderful "adult" brownie.

I've made these many times and often serve them after the Fish Taco Platter on this site. Fantastic.


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Shortcut Mexican Brownies Recipe
brownies, oil, cinnamon, eggs, almond essence, water
When you have a Mexican-themed potluck tomorrow and you're pressed for time, try my shortcut to Mexican Chocolate brownies. A mini muffin pan makes perfectly-portioned individual desserts.
1 Preh.