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Mexican Brownies
Mexican Brownies
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Spicy Mexican cinnamon and chile brownies for a sophisticated twist on classic chocolate treats.
Ingredients:
  • 1.5 cups unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1.25 cups unsweetened cocoa powder
  • 1.5 cups all-purpose flour
  • 1.75 teaspoons ground Mexican cinnamon (canela)
  • 0.5 teaspoon ground pequin chile pepper
  • 0.75 teaspoon kosher salt
  • 0.75 teaspoon baking powder
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, ensuring there's a 3-inch overhang on two sides for easy handling.
  • Microwave the butter until half melted, around 1 minute. Combine with sugar, then add eggs one at a time. Stir in vanilla extract.
  • In a bowl, sift together cocoa, flour, cinnamon, pequin pepper, salt, and baking powder. Gently mix in any remaining salt. Add this flour mixture to the butter mixture and blend well. Pour the batter into the baking pan.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool in the pan, then use the parchment paper handles to lift them out for slicing.

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