Looking for the perfect Mexican brownies that are rich, fudgy, and infused with warm spices? These aren’t just any brownies. They’re a delicious twist on a classic dessert, combining bold Mexican flavors like cinnamon and cayenne with deep chocolate for a treat that’s unforgettable. In this recipe, you’ll learn how to make Mexican brownies from scratch using pantry staples and a few spicy upgrades. Whether you’re celebrating a holiday, serving guests, or baking with your kids, these brownies are a crowd-pleaser that brings tradition and flavor together beautifully.
Spiced Brownie Ingredients with a Mexican Twist
What sets Mexican brownies apart from traditional ones isn’t just the chocolate—it’s the careful layering of spices that elevate every bite. The key is balance. Cinnamon adds warmth, cayenne gives a subtle kick, and flaky sea salt rounds out the richness.
Below is everything you’ll need to make 16 brownies that hit that perfect sweet-heat note.
Ingredients:
- Nonstick cooking spray or oil, for greasing pan
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
- Flaky sea salt, for garnish
When choosing cocoa, go for unsweetened natural cocoa powder. It provides that deep, chocolate-forward flavor without competing with the spices. The mix of white and dark brown sugar adds moisture and depth, creating a fudgy texture that melts in your mouth.
The cayenne pepper is subtle—it won’t burn, but it does bring a whisper of warmth that lingers. If you’re unsure, start with just 1/8 teaspoon. You can always increase next time (and there will be a next time).
With these ingredients in hand, you’re ready to make brownies that are bold, rich, and unmistakably Mexican.
How to Make Mexican Brownies from Scratch
These Mexican brownies come together in under an hour and require no special equipment—just one bowl and a saucepan. Follow the steps below to get a pan of deeply chocolaty, lightly spiced brownies that your whole family will crave.
Step 1: Preheat your oven to 350°F. Grease an 8-inch square baking pan with nonstick spray or oil. Line it with parchment paper, then lightly grease the parchment too. This ensures easy release later.
Step 2: In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, salt, ground cinnamon, and cayenne pepper. Set aside.
Step 3: In a small saucepan over medium-low heat, melt the butter and semisweet chocolate chips. Stir continuously until smooth and glossy. Remove from heat.
Step 4: Stir in the granulated sugar, dark brown sugar, and vanilla extract into the melted chocolate mixture until fully combined.
Step 5: Add the eggs and egg yolk. Stir just until smooth.
Step 6: Pour the wet mixture into the dry ingredients. Fold together gently using a rubber spatula or wooden spoon. Do not overmix—this helps keep the brownies tender.
Step 7: Pour the batter into your prepared baking pan. Smooth out the top with a spatula.
Step 8: Bake for 32–36 minutes. The center should be firm, and a toothpick inserted should come out mostly clean with a few moist crumbs.
Step 9: Sprinkle flaky sea salt on top while warm (optional). Let the brownies cool completely in the pan before slicing.
With just a few steps and bold flavor, these brownies will become a trusted go-to in your recipe box.
Serving, Variations, and Storing Mexican Brownies
Once your Mexican brownies are sliced and cooled, it’s time to enjoy them. These rich, fudgy squares shine at room temperature, but you can also warm them slightly before serving for extra gooeyness.
Serving Ideas:
Serve with a scoop of cinnamon ice cream or a drizzle of dulce de leche for an indulgent dessert. Hosting a brunch or family party? Pair brownies with strong coffee or café de olla for a warm, spiced treat that nods to Mexican tradition.
They’re also a great addition to dessert platters. If you’re making a variety of sweets, include a few vegan conchas for that perfect mix of chewy, crispy, and cakey textures.
Variations:
These brownies are versatile and can be customized easily:
- No spice: Skip the cayenne if you prefer classic chocolate flavor with just a hint of cinnamon.
- Extra spice: Add 1/8 teaspoon of chili powder or a pinch of ground ancho chili for smoky heat.
- Mocha twist: Mix in 1 tablespoon of instant espresso powder with the cocoa for depth.
- Nutty crunch: Add 1/2 cup chopped walnuts or pecans to the batter before baking.
Storing:
Keep brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze individual squares wrapped tightly for up to 2 months. Thaw and reheat as needed.
Tip: For clean slices, use a warm knife and wipe it clean between cuts.
These brownies are the kind of dessert that tastes even better the next day—if they last that long.
FAQs About Mexican Brownies
What’s in a Mexican brownie?
A Mexican brownie typically includes classic ingredients like cocoa, sugar, eggs, and flour, but with flavorful additions such as cinnamon and cayenne pepper. These spices give the brownies a warm, subtly spicy finish that sets them apart from traditional recipes.
What is the most popular Mexican dessert?
Flan is arguably the most popular Mexican dessert. It’s a creamy, caramel-topped custard that’s served in homes and restaurants across Mexico. Another beloved option is tres leches cake, known for its soft, milk-soaked texture.
What country is known for brownies?
The United States is known as the birthplace of brownies. They were first created in the late 19th century and have since evolved into countless variations, including the spicy, cinnamon-kissed Mexican brownie.
What are the three types of brownies?
The three main types of brownies are fudgy, cakey, and chewy. Mexican brownies often lean toward the fudgy side due to their rich chocolate base and use of both granulated and brown sugars.
Conclusion
Mexican brownies are more than a dessert—they’re a bridge between cultures, flavors, and generations. With warm cinnamon, a whisper of cayenne, and a fudgy bite that satisfies every time, these brownies carry the heart of tradition in each square. Whether you’re making them for a party, a cozy night in, or just because it’s Tuesday, one thing’s certain: they’ll become a favorite in your home, just like they have in mine. Want more fusion desserts? Don’t miss our churro cheesecake for your next baking adventure.
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Mexican Brownies That Taste Like Abuela’s Secret Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These rich and fudgy Mexican brownies are spiced with cinnamon and cayenne for a bold twist on a classic dessert. Perfectly balanced and family-approved.
Ingredients
nonstick cooking spray or oil, for greasing pan
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter
1 cup semisweet chocolate chips
1 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Flaky sea salt, for garnish
Instructions
1. Heat oven to 350°F. Spray the inside of an 8-inch square pan with nonstick spray or oil. Line with parchment, then grease again.
2. In a large bowl, whisk flour, cocoa powder, salt, cinnamon, and cayenne.
3. Melt butter and chocolate chips in a saucepan over medium-low heat, stirring until smooth.
4. Remove from heat. Add both sugars and vanilla. Stir to combine.
5. Add eggs and yolk. Stir until smooth.
6. Fold the wet ingredients into the dry mixture until just combined.
7. Pour into prepared pan and bake 32–36 minutes until center is firm.
8. Sprinkle with flaky sea salt. Cool in pan before slicing into squares.
Notes
This recipe makes 16 small or 9 regular-sized brownies.
Cayenne adds gentle heat—reduce or omit if preferred.
Use a warm knife for cleaner cuts.