Want to try a new take on brownies? Well, try these Mexican Brownies on for size. They are super chocolatey and fudge-y (we are using the good, unsweetened dark chocolate you know!) and have a slight spicy undertone with a bit of cayenne and cinnamon. Yes, these brownies have cayenne, but they are not “hot” at all. Just a slight kick. I guess you can call it “hot chocolate brownies.”
Anyway, you can whip up a batch from scratch with only 10 minutes of hands on time and completed in 40 minutes total with baking. If I am in a hurry, I will also cool them in the fridge or freezer so I can cut and serve sooner.
How to Make Mexican Brownies with a Spicy-Sweet Kick
Ingredients needed for Mexican Brownies with a Spicy-Sweet Kick:
- 4 oz. unsweetened chocolate
- ¾ cup butter
- 2 cups sugar (note: use stevia to make these low-sugar and diabetic-friendly)
- 3 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cayenne pepper
- 1 cup all purpose flour (note: use THIS GF flour to make them GF-friendly)
Directions on how to make Mexican Brownies with a Spicy-Sweet Kick:
1. Preheat the oven to 350 degrees, and grease a 13×9” baking pan.
2. In a large microwavable-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
3. Stir in the sugar or stevia.
4. Blend in the eggs and vanilla, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in).
5. Add cinnamon, cayenne and flour and mix thoroughly.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until toothpick inserted into the center comes out with crumbs.
7. Let cool completely before cutting and serving.
Notes: These are dense, rich and fudge-y brownies and not too spicy at all! Instead the cayenne and cinnamon spices give the flavor depth and add a warm spiciness.
Enjoy!
Here’s a printable recipe for convenience:
| Mexican Brownies with a Sweet and Spicy Kick | Print |
- 4 oz. unsweetened chocolate
- ¾ cup butter
- 2 cups sugar (note: use stevia to make these low-sugar and diabetic-friendly)
- 3 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cayenne pepper
- 1 cup all purpose flour (note: use the GF flour to make them GF-friendly)
- Preheat the oven to 350 degrees, and grease a 13x9” baking pan.
- In a large microwavable-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
- Stir in the sugar or stevia.
- Blend in the eggs and vanilla, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in).
- Add cinnamon, cayenne and flour and mix thoroughly.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until toothpick inserted into the center comes out with crumbs.
- Let cool completely before cutting and serving.
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