Mexican Brownies

Mexican Brownies


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Brownies with a kick!

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

20 servings


  • 1 1/2 C. unsalted butter
  • 3 C. white sugar
  • 6 eggs
  • 3/4 tsp. kosher salt
  • 3/4 tsp. baking powder
  • 1 1/4 C. unsweetened cocoa powder
  • 1 1/2 C. all-purpose flour
  • 1 Tbs. vanilla extract
  • 1 3/4 tsp. ground Mexican cinnamon (canela)
  • 1/2 tsp. ground pequin chile pepper

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  1. Preheat oven to 350 degrees. Line a 12x15 in. pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.

  2. Place the butter in a microwave-safe bowl, and cook on medium until the butter is about half melted. Mash the butter with sugar until well combined. Stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.

  3. Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the baking pan.

  4. Bake until a toothpick inserted into the center comes out with moist crumbs, about 20 to 25 minutes. Let cool and use parchment paper handles to remove the brownies

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