These Mexican Brownies are rich and fudgy with gooey chocolate, seasoned with cinnamon, cayenne powder and my favorite seasoning, ancho powder. Brownies are the best dessert. Here is my recipe.
I don’t make a lot of desserts in the Madness household kitchen, but when I do, THIS is the kind of dessert that I make.
Here we have lots of chocolaty goodness and lots of seasonings, and the recipe even includes a bit of heat from the blast of cayenne powder and cinnamon, with a huge flavor addition of ancho powder.
We’re talking Mexican Brownies, my friends, and it’s a recipe you’re going to want in your recipe box.
I made an extra large batch of these Mexican Brownies recently and gave some to my neighbor. The next day he brought two slices to work where his coworkers fought over them and demanded the recipe. They even bribed him with hot sauce to bring more in.
These brownies are in DEMAND, my friends! Don’t they look awesome?
Let talk about how make them, shall we? They’re super easy. Here goes.
How to Make Mexican Brownies – the Recipe Method
First, gather up your ingredients, which includes: 4 ounces unsweetened dark chocolate, 1 stick butter (8 tablespoons), 1 cup light brown sugar, 2 teaspoons cinnamon, 1 teaspoon cayenne powder, 1 teaspoon ancho powder, pinch of salt, 2 large eggs, 1 teaspoon vanilla extract, ¾ cup all-purpose flour and 1 cup milk chocolate.
Heat up your oven to 325 degrees F and lightly oil an 8×8 baking dish.
Add the dark chocolate and butter to a large microwave-safe dish and microwave it on HIGH for 1 minute. Remove, stir, and microwave another 30 seconds, or until the chocolate is melted completely through.
Stir in the brown sugar, cinnamon, cayenne, ancho powder and salt.
Vigorously stir in the eggs and vanilla, then stir in the flour a bit at a time until the mixture thickens up nicely.
Stir in the milk chocolate chunks, then pour the mixture into the baking dish.
Smooth it out on top.
Bake for 30 minutes, or until the center is still slightly moist when tested with a toothpick.
Cool slightly, cut it into squares and serve!
Are Mexican Brownies Spicy?
Mexican brownies can be spicy, but that spice factor is something you can easily control with your choice of seasonings.
This particular recipe does have a bit of heat from the cayenne powder, though it isn’t heat that jumps out at you. It is much more of a blooming heat that warms the mouth and tongue the longer you eat them.
You can easily omit the cayenne powder for milder heat, or add in extra or spicier chili powder, such as ghost pepper powder, for hotter brownies.
The real key here, though, in my opinion, is the ancho powder. Ancho powder is ground dried poblano peppers, and they offer an earthy, almost chocolaty, rich flavor, which is a perfect pairing with chocolate.
Don’t worry, these Mexican brownies don’t taste like chili. The chili powders completely enhance the flavor of the chocolate.
Just beware. They are very addictive.
Try Some of My Other Popular Dessert Recipes
- Mexican Hot Chocolate
- Spicy Chocolate Chip Pudding Cookies
- Chocolate Covered Jalapeno Peppers
- Spicy Chocolate Covered Strawberries
- Candied Jalapeno Peppers
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexican Brownies – Recipe
- 4 ounces unsweetened dark chocolate chopped
- 1 stick butter 8 tablespoons
- 1 cup light brown sugar packed
- 2 teaspoons cinnamon
- 1 teaspoon cayenne powder
- 1 teaspoon ancho powder
- Pinch of salt
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 cup milk chocolate chopped (chips are good)
- Heat your oven to 325 degrees F. Lightly oil an 8x8 baking dish.
- Add the dark chocolate and butter to a large microwave-safe dish and microwave it on HIGH for 1 minute. Remove, stir, and microwave another 30 seconds, or until the chocolate is melted completely through.
- Stir in the brown sugar, cinnamon, cayenne, ancho powder and salt.
- Vigorously stir in the eggs and vanilla, then stir in the flour a bit at a time until the mixture thickens up nicely.
- Stir in the milk chocolate chunks, then pour the mixture into the baking dish. Smooth it out on top.
- Bake for 30 minutes, or until the center is still slightly moist when tested with a toothpick.
- Cool slightly and serve!