Description
Easy Mexican Brownies take classic fudgy brownies to the next level with a hint of cinnamon and a kick of cayenne pepper. These brownies are rich, chocolatey, and just the right amount of spicy. Perfect for parties, holidays, or anytime you’re craving something unique and indulgent!
Ingredients
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1/2 cup (1 stick) unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1/4 tsp salt
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1/2 tsp ground cinnamon
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1/4 tsp cayenne pepper (or to taste – start with 1/8 tsp for milder heat)
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Optional: 1/2 cup chocolate chips or chunks
Instructions
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Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
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In a medium bowl, whisk together melted butter and sugar until smooth.
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Add eggs and vanilla, whisking until fully combined.
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Stir in cocoa powder, flour, salt, cinnamon, and cayenne pepper until just combined (don’t overmix).
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Fold in chocolate chips, if using.
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Pour batter into prepared pan and smooth the top.
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Bake for 22–26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool before cutting into squares. Serve as-is or dust with powdered sugar for extra flair!
Notes
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Want more heat? Add an extra pinch of cayenne or a dash of chili powder.
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Try topping with a drizzle of dulce de leche or a scoop of cinnamon ice cream!
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Store leftovers in an airtight container at room temp for up to 4 days.