It’s that lovely season again. Time to turn on the oven and enjoy the sweet scent of baked goods and pastries rising from the double oven. I love brownies but wanted to make something more “adult-like” and spicy— I decided to make my Mexican Brownies that is a combination of dark chocolate, cocoa powder, cinnamon, cayenne pepper, and chili powder to make one fantastic fudge adult brownie.
These Mexican Brownies are my one downfall they are so delicious I always freeze most of them individually to have a moment’s weakness if needed. You have no idea how wonderful they taste with a good old-fashioned cup of hot cocoa, it’s almost the 8th Deadly Sin when served with Cocoa on a cool afternoon.
Chocolate is derived from the beans of the cocoa tree. Cocoa trees have been said to have originated in South America and date back to sixth century AD. Mayan people used cocoa pods in religious ceremonies as a symbol of life and fertility. Historians also note that the Aztecs used cocoa beans as currency and believed cocoa had endless health benefits giving one wisdom and power.
My recipe below for Mexican Brownies is so simple and straightforward, even if this is your very first time making Homemade Mexican Brownies you are going to be amazed how easy it is to make a delicious dessert impress and share with friends and family.
- 2 sticks sweet cream unsalted butter
- 3 ounces good quality semi-sweet baking chocolate, coarsely chopped
- 2 cups sugar in the raw
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon of chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- Preheat the oven to 350 degrees.
- Line a 9-by-13-inch baking dish with parchment paper. Press the paper into the corners of the pan and lightly grease the paper so that brownie mixture will not stick to the baking dish.
- Place the 2 sticks of butter and coarsely chopped semi-sweet baking chocolate in a nonstick saucepan over medium-low heat( do not simmer or boil.) Continuously stir until chocolate and butter are completely smooth. Remove from the heat and let cool slightly.
- Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.
- Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth.
- Spread the batter into the prepared pan and bake until a toothpick inserted in the middle comes out slightly sticky but not undercooked, 25 to 28 minutes.
- Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing your Mexican Brownies.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.