Mexican Brownies
Experience the rich fusion of Mexican flavors with these spiced brownies — a perfect blend of chocolate, cinnamon, and a hint of cayenne heat.
Equipment
- 8-inch square baking pan
- Mixing Bowls:
- Saucepan
- Whisk
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Optional Garnish
- flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C). Spray an 8-inch square baking pan with nonstick spray or oil, then line with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, salt, cinnamon, and cayenne pepper until well combined.
- In a saucepan over medium-low heat, melt the butter and chocolate chips, stirring constantly until smooth. Remove from heat.
- Add granulated sugar, brown sugar, and vanilla extract to the melted chocolate mixture. Stir until fully incorporated.
- Beat in the eggs and egg yolk one at a time, stirring until the mixture becomes glossy.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. Do not overmix.
- Transfer the batter to the prepared pan and spread evenly. Bake for 32–36 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and sprinkle with flaky sea salt if desired. Let cool completely before slicing into squares.
Notes
These brownies are best served slightly warm. Store leftovers in an airtight container for up to 5 days or freeze for longer storage. Customize with nuts, dulce de leche, or a cream cheese swirl for added flair!