Gooey, chocolatey mexican brownies are spiked with cayenne pepper and cinnamon for an extra punch of flavor.

Dark Chocolate Mexican Brownies

What could possibly be better than a brownie?? Probably a brownie with a hint of spice. Sounds crazy, I know, but just trust me on this one!! For this recipe I’m taking my base brownie recipe that I absolutely adore, and I’m adding cayenne pepper and ground cinnamon – 2 ingredients that change the flavor profile of these brownies completely. I’m even considering making Mexican brownie cookies – kind of like my brownie cookies – because I love the addition of these flavors so much!

These brownies come together with only a few ingredients (most of which you probably already have in your pantry), and only take about an hour to make. Needless to say, you’ll want to hop on these asap.

What are Mexican Brownies?

This recipe is an homage to arguably my favorite food group ever – Mexican food. Hispanic flavors and foods are truly the way to my heart. The only place I ever want to go for dinner, lunch, or breakfast is somewhere that I can get a taco lol. So, I wanted to add this brownie recipe to the blog because it really is one of the best brownies ever (especially warm and right out of the oven).

This recipe follows my classic brownie recipe, but I’ve added 2 ingredients that really spice things up a little bit: Cinnamon and cayenne pepper. You’d be surprised how far a little bit of spice can take this recipe. Of course, you can make this recipe without the spices, but I highly recommend you keep them in!!!

Ingredients for Mexican Brownies

Butter – I used salted butter here, but if you only have unsalted butter on hand, feel free to substitute and increase the salt by 1/2 tsp
Granulated sugar
Dark brown sugar – can be substituted for light brown sugar, but the flavor of the dark sugar really makes a difference in your final result
Large eggs
Unsweetened cocoa powder – I like using Dutch-process cocoa powder. You’ll see that phrase on the label, or look on the ingredients list for something like “alkali,” that means the same thing!
Kosher salt – I always use Diamond crystal kosher salt in my recipes, and I highly recommend you do the same!
Ground cinnamon
Cayenne pepper
Vanilla bean paste (or use vanilla extract) – vanilla bean paste and vanilla extract are a 1 to 1 substitution, so no worries if you only have vanilla extract. Just sub in the same amount!
All-purpose flour

Tips for Making These Brownies

Whisk the butter and sugars until the mixture looks glossy. You’ll know you’ve whisked long enough when your mixture falls off the whisk in a ribbon-like matter when you lift it from the bowl. You can also look for a glossy texture – once you see that, you’ll know you’re there.
Use room temperature eggs. I know I say this for just about every recipe, but it’s especially important when you’re making brownies. Because we’re using 4 eggs, the temperature really makes a difference in the overall texture of the batter and their ability to incorporate well.
Don’t overbake! Brownies are meant to be 1 thing and 1 thing only: gooey. If you agree, then I highly recommend removing your brownies from the oven just a litttttle bit early. They’ll continue to bake in the pan as they cool, but the gooey texture is achieved by slightly under baking. Just trust me, you’ll thank me later.

I hope you all love this recipe as much as I (and Noah) do, and if you make these be sure to tag me on socials @sarahsdayoff so I can virtually share the brownies with you lol.

Love,

Sarah

“Therefore, since we have been made right in God’s sight by faith, we have peace with God because of what Jesus Christ our Lord has done for us.” -Romans 5:1-

Print Recipe

5 from 1 vote