Mexican Brownies

Mexican Brownies

38
caroliney_ 5

"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

1 h 10 m servings 206 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

38
  1. 50 Ratings

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Most helpful positive review

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 haba...

Most helpful critical review

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

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 haba...

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....

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 ...

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 m...

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...

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 ch...

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 ...

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

I thought they were delicious just plain but especially good with ice cream on top. I had to make them closer to 35-40 minutes though. They were not nearly done at 20-25 as the recipe says.