Mexican Brownies Recipe - Allrecipes.com
Mexican Brownies Recipe
  • READY IN ABOUT hrs

Mexican Brownies

Recipe by  

"I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie."

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Ingredients Edit and Save

Original recipe makes 30 brownies Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 10 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Footnotes

  • Cook's Notes
  • If you can't find ground pequin pepper, substitute ground cayenne pepper.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2010

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!

 
Most Helpful Critical Review
Dec 29, 2010

They were O.K I've had much better brownies before. They just didn't taste like the best.

 
Jan 21, 2011

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!

 
May 12, 2010

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

 
Feb 02, 2012

Unimaginably delicious. I used baking soda (didn't have powder) and regular cinnamon and regular, ground red pepper. The spice is THE PERFECT balance of light enough but pronounced enough to make these taste like the most unique brownie. I added semi-sweet chocolate chips, as well! Easily, my favorite brownie of all time.

 
Mar 26, 2012

I didn't have the mexican cinnamon so used my Penzey's cinnamon. Also used cayenne pepper, it was all I had. These surprised me as we made them for my son's Spanish class. I made them in mini muffin pans and rolled in powdered sugar. I really enjoyed the flavor, a little salty, sweet, and the cinnamon added a nice touch.

 
Sep 25, 2011

These brownies were great, I cut the recipe in half & used an 8x8 pan, they took about 40 minutes to bake. Next time I make them I will use a better brand of cocoa powder & a little bit more chili pepper.

 
Mar 25, 2012

I couldn't find the pequin chili powder, so I used something called Mexican Hot Chili powder by McCormick. I used a lot more than the recipe called for (double at least- then kept shaking it in until I could actually taste a little kick) and more Cinnamon too. I baked it in a mini cupcake pan and topped it with chocolate frosting- I added the chili powder and cinnamon to my regular dark chocolate frosting recipe and squirted a dab on each. BIG HIT at the party I took them to! Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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