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Mexican Brownies – These are inspired by Mexican chocolate – warm spices like cinnamon and cayenne with rich chocolate fudgy brownies!!

stack of 3 brownies


What is a Mexican Inspired Brownie?

These are brownies that are inspired by Mexican chocolate – a rich fudgy brownie with that delicious spice of cinnamon. I do them one further by adding a touch of cayenne – spicy Mexican Brownies are SO good.

A white bowl holds two distinct piles of ground spices on a dark surface, reminiscent of the rich flavors in Mexican brownies. One pile is a dark brown, while the other is a lighter reddish-brown, echoing the diverse and bold ingredients found in these delectable treats.

Ingredient Notes

  • Cinnamon and cayenne work magic when they’re combined with chocolate, didn’t you know? Like how adding coffee to chocolate intensifies the flavor, so does adding cinnamon and cayenne pepper. However, unlike the coffee (which you don’t usually taste) you do get a kick from the spices. It’s one of those things you eat and then after you get this little kick…and you’re not sure why.
  • These brownies do not taste like chili. Much like these truffles, they taste like chocolate. Like they should! But the spice just adds a little something extra, and it takes the brownies to the next level.
  • I used my favorite brownie recipe for these. It’s my go-to recipe that I’ve made so many versions of. All I added were some mini chocolate chips (perfect to give these an extra fudgy chocolatey flavor) and the spices.
  • I sprinkled them with powdered sugar…that had been mixed with cocoa, cinnamon, and cayenne pepper.

How to make Mexican Brownies

  1. Now, if you’re not much for heat, or you think some of your guests might not be, you can omit the cayenne from the topping. Or just use a pinch. The recipe calls for a pinch up to 1/8 teaspoon. The mix in the photos used 1/8 teaspoon and they had a definite kick. Use less, or omit, if you prefer.
  2. Either way, adding some cocoa and cinnamon to the powdered sugar sprinkle definitely sets these brownies apart.
  3. This is a one bowl brownie recipe – just melt the unsalted butter with the baking chocolate and then stir in the cocoa, eggs, spices, vanilla, salt, and flour.
  4. You know brownies are done when a toothpick comes out clean 2-inches from the side of the pan.
Mexican brownies on parchment with powdered sugar

Storing Brownies

  • Once cool, slice brownies with a plastic knife to avoid the shredding that happens with a regular knife.
  • Store cooled brownies in an airtight container at room temperature.
  • Or place in freezer – brownies can be frozen for several months.
stack of 3 brownies

Mexican Brownies

3.93 from 70 votes
My favorite brownie recipe with some added kick!! Cinnamon and spices make these chocolate brownies perfect for when you want some spiced up brownies.

Recipe Video

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 24
Serving Size 1 brownie
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Ingredients
 

  • 2 ounces (57g) unsweetened baking chocolate coarsely chopped
  • 2 ounces (57g) semi-sweet baking chocolate coarsely chopped
  • ¾ cup (170g) unsalted butter
  • 1¾ cups (350g) sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons + ¼ teaspoon (12g) unsweetened cocoa powder I used Special Dark, divided
  • 1 ¼ teaspoons ground cinnamon divided
  • ¾ teaspoon + ⅛ teaspoon ground cayenne pepper divided
  • ¼ teaspoon salt
  • 1 cup (124g) all-purpose flour
  • ¾ cup mini chocolate chips
  • 1 tablespoon powdered sugar

Instructions

  • Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
  • Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, 1 teaspoon cinnamon, 3/4 teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips.
  • Spread brownie batter in prepared pan. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it. Let them cool completely before slicing into squares.
  • Whisk powdered sugar, 1/4 teaspoon cocoa, 1/4 teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper. Sprinkle over sliced brownies.
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Recipe Nutrition

Serving: 1brownie | Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 424mg | Fiber: 1g | Sugar: 16g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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3.93 from 70 votes (67 ratings without comment)

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57 Comments

  1. I went searching for a dessert in observance of Cinco De Mayo and found your brownies on Pinterest. I am baking them as I type. The batter is DELISH

    Reply

  2. I plan on making these for a fiesta party I am having! How far in advance do you think I can make these?

    Thanks!

    Reply

  3. I made these for my mom’s 50th tonight and adapted them to be gluten and dairy free (some finicky guests). They turned out amazing and the spice from the cayenne is AMAZING. Thanks for a great recipe!

    Reply

      2. No baking powder? Do they rise? They are in the oven now and it is boiling not baking. Hope I didn’t waste perfectly good ingredients!

    1. Yes they will! Just don’t sprinkle them with topping until after you’ve defrosted them, right before serving!

      Reply

  5. These are in the oven now! Can’t wait to try them. But a quick note – yout ingredient list includes salt, but the instructions don’t indicate when to add it. I accidentally left it out – so hopefully they turn out ok! Thanks for the recipe! 

    Reply

    1. Sorry Rachael! Thanks for letting me know. I always forget to add salt too, which is why I probably forgot! (I never actually add salt to my recipes, I prefer it without!)

      Reply