Mexican Brownie Recipe

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Mexican Chocolate Brownies Photo

It’s been a couple of year since my first trip to Mexico. Back then I didn’t know what’s the difference between types of chocolate.

Everything was chocolate to me. It took me a trip half way around the world to discover that not all chocolate is the same. Hello cinnamon chocolate. Nice to meet you!

Mexican chocolate has a grainy texture and it’s not usually eaten as a regular chocolate bar, but mostly used in hot Mexican chocolate. It’s usually made from cocoa, vanilla, vegetable fat, and a pinch or two of cinnamon is added for flavor.

Mexican Chocolate Brownies Picture

With Cinco de Mayo here, my mind goes back to our trips to Mexico. I love that travel provides so much inspiration for cooking when I get back home. It’s such a great way to reconnect with the fun memories we had on our trip!

I wanted to recreate a rich chocolate cinnamon cake we ate one afternoon at a local coffee shop, but in the end I decided to make fudgy cinnamon brownies with a kick from the pinch of cayenne pepper added to the batter. Then I topped the whole thing with a thin layer of cinnamon buttercream.

To make these brownies is as simple as any other one brownie recipe. Start by melting the chocolate (that’s always a good sign a recipe it’s a keeper) with the butter, then stir in the sugar (brown sugar to enhance the cinnamon flavor), eggs and a little bit of flour.

Bake, cool, frost and enjoy!

The brownies are so rich you’ll satisfy your sweet tooth in one small piece (believe me, and I have a big sweet tooth). The spicy kick you’ll get from the cayenne pepper is just enough to cuth the richness and make these brownies on another level of yum!

Mexican Chocolate Brownies Photo

Mexican Brownie Recipe

Roxana Yawgel
This Mexican chocolate brownie recipe comes with a kick. Be ready!
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Mexican
Servings 16 1 brownie
Calories 180.48 kcal

Ingredients
  

  • 4 ounce Bittersweet Chocolate
  • 0.5 cup Butter diced
  • 0.75 cup, packed Brown Sugar
  • 2 large Egg room temperature
  • 1 tsp Pure Vanilla Extract
  • 1.5 teaspoon Ground Cinnamon
  • 0.125 tsp Ground Cayenne Pepper
  • 0.5 cup All-Purpose Flour
  • 2 tbsp Butter room temperature
  • 0.66 sifted cup Powdered Sugar
  • 1.5 teaspoon Ground Cinnamon
  • 1 teaspoon Heavy Cream

Instructions
 

  • Heat the oven to 325°F. Line an 8″ X 8″ baking pan with parchment paper.
  • In a heatproof bowl place the chocolate and butter and microwave until melted. Remove from the microwave and stir well. Alternately, you can melt the chocolate and butter in a heatproof bowl over a pot of simmering water.
  • Place the melted chocolate mixture into a mixing bowl, add the sugar and stir until combined.
  • Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract, cinnamon and cayenne pepper if using.
  • With a spatula, fold in the flour.
  • Pour the mixture into the prepared baking pan and bake in preheated oven for 20-25 minutes or until the sides are slightly pulling from the sides and a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool.
  • While the brownies are cooling, make the frosting.
  • Since it’s just a little frosting I didn’t use my stand mixer. I just mixed the butter with the sugar in a bowl with a silicone spatula, adding a little bit of heavy cream until desired creaminess is obtained.When the brownies are completely cooled, spread the frosting on top of it.
  • Cut into 16 bars. Enjoy!

Nutrition

Calories: 180.48kcalCarbohydrates: 20.78gProtein: 1.66gFat: 10.72gSaturated Fat: 3.75gSodium: 13.67mgFiber: 0.28gSugar: 13.89g
Keyword Baking, Brownies, Chocolate, Desserts, Mexican
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