Name: Mexican Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 cups unsalted butter; 3 cups white sugar; 6 eggs; 1 tablespoon vanilla extract; 1.5 cups all-purpose flour; 1.25 cups unsweetened cocoa powder; 1.75 teaspoons ground Mexican cinnamon (canela); 0.75 teaspoon kosher salt; 0.75 teaspoon baking powder; 0.5 teaspoon ground pequin chile pepper

Cook Time: 25 minutes

These delicious chocolate brownies are a perfect balance of rich cocoa flavor, a hint of cinnamon, and a subtle kick from pequin pepper. They are sure to become a favorite treat for anyone who loves a little spice with their sweets!

Ingredients

1 cups unsalted butter
3 cups white sugar
6 large eggs
1 tablespoon vanilla extract
1 cups all-purpose flour
1 cups unsweetened cocoa powder
1 teaspoons ground Mexican cinnamon (canela)
teaspoon kosher salt
teaspoon baking powder
teaspoon ground pequin chile pepper

Directions

Step 1: Preheat your oven to 350F (175C). Line a 12x15-inch baking pan with parchment paper, ensuring that the paper overhangs by about 3 inches on two sides. These will act as handles for easy removal later.

Step 2: Place the butter in a microwave-safe bowl and heat it on medium until it is about half melted, which should take around 1 minute. Once melted, transfer the butter into a large mixing bowl.

Step 3: Add the white sugar to the butter and mix them together until fully combined and smooth.

Step 4: Crack the eggs into the bowl, adding them one at a time. Mix well after each addition, ensuring the batter stays smooth and cohesive.

Step 5: Stir in the vanilla extract until evenly distributed throughout the mixture.

Step 6: In a separate bowl, sift together the flour, cocoa powder, Mexican cinnamon, salt, baking powder, and pequin pepper. Be sure to sift out any clumps, especially the salt.

Step 7: Gradually add the dry ingredients to the butter and sugar mixture. Stir everything together until well-blended and smooth.

Step 8: Pour the prepared batter into your parchment-lined baking pan. Use a spatula to spread the batter evenly.

Step 9: Bake in the preheated oven for 20 to 25 minutes. To check for doneness, insert a toothpick into the center of the brownies. It should come out with moist crumbs attached, not wet batter.

Step 10: Let the brownies cool in the pan. Once cooled, use the parchment paper handles to lift the brownies out and transfer them to a cutting board.

Step 11: Slice the brownies into squares and enjoy! The balance of chocolate and spice will be a hit with everyone.

Cook's Notes

If you cant find ground pequin pepper, you can substitute it with ground cayenne pepper for a similar heat level.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	206
Total Fat	11g	14%
Saturated Fat	6g	32%
Cholesterol	62mg	21%
Sodium	76mg	3%
Total Carbohydrate	27g	10%
Dietary Fiber	1g	5%
Total Sugars	20g
Protein	3g	5%
Calcium	22mg	2%
Iron	1mg	6%
Potassium	79mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Anthony Smith

09/12/2022 08:02:46 PM

These brownies were incredibly moist and delicious. I absolutely adored the blend of cinnamon and pepper flavors in them. I substituted ground pequin powder with ground chile de arbol pepper and a hint of ground habanero pepper, and it turned out fantastic. Surprisingly, even my nearly 2-year-old daughter enjoyed them. The level of spiciness was just perfect. Thank you for sharing such a unique brownie recipe!

Richard Gonzalez

02/04/2024 02:33:28 PM

I am a huge fan of brownies, so I was excited to try this recipe. I usually stick to my go-to brownie recipe, but I'm always open to trying something new. I had to modify the recipe slightly to fit my baking pan, but the end result was surprisingly familiar - it turned out to be very similar to my own brownie recipe, with the addition of baking powder. If you prefer fudgy brownies, you can simply omit the baking powder. Despite not having all the exact ingredients, such as pequins, I substituted with Mexican cinnamon. Mexican cinnamon, also known as Ceylon cinnamon, has a milder flavor compared to what we are used to, with fruity undertones. I used Hershey's Dark Chocolate cocoa powder which gave these brownies a rich and unique taste. These brownies are not your typical grandma's recipe. The hint of cinnamon, subtle warmth from the spices, and the richness of dark chocolate all come together beautifully. It's a delightful twist on the classic brownie. I've made this recipe multiple times now and have made a few tweaks to suit my taste. I switched out cayenne for Chipotle Chile powder, adding a smoky element that complements the dark chocolate. Give this recipe a try, and I'm sure you'll enjoy it as much as I do.

Ryan Rodriguez

06/20/2023 03:28:56 AM

I used a gluten-free flour mix and incorporated my own selection of spices. Instead of water, I opted for strong coffee to enhance the flavor profile. To amplify the coffee taste, I topped the muffins with a mocha frosting recipe also found on this site. These treats were outstanding and were a huge success at our Hispanic-inspired dinner party; both children and adults adored them. A big thank you to caroliney_ for posting this delightful recipe!

Nicholas Sanchez

01/08/2023 02:10:11 PM

Revised review: I absolutely loved this brownie recipe! For my latest batch, I tried using a mixture of half butter and half coconut oil. Next time, I'm considering using a combination of applesauce and coconut oil instead of butter. I had trouble finding pequin chile, so I used cayenne as a substitute, but I found that I needed to double the amount for more heat. Feeling adventurous, I added a whole dried ancho chile in the food processor, using around four teaspoons, but surprisingly, it still lacked the heat I desired. I'm thinking of combining both ancho and cayenne next time for an extra kick. Even without the cinnamon and chile, this brownie turned out incredibly moist and delicious.

Rebecca King

10/29/2022 02:27:49 AM

Here is the rewritten review: I confess, I took a shortcut when I whipped up the Mexican Brownies. I opted for Ghirardelli dark chocolate fudge mix and enhanced it with a touch of cinnamon and ground chipotle chile powder. The result was absolutely delicious and incredibly simple to make!

Diane Garcia

07/31/2023 10:08:14 AM

Fantastic! I didn't have pequin peppers, so I used Chimayo Red instead. Everyone absolutely loved the result. The jam wasn't overly sweet, had a nice level of heat, and the texture was just perfect. Excellent!

Gregory Hernandez

03/09/2023 07:33:37 AM

Our Family's New Secret Recipe. These brownies are incredibly rich in chocolate flavor with just the perfect hint of spice. I can't praise them enough!