Recipe By caroliney_
Published May 4th
Mexican Brownies
Prep 20m Cook 20m Additional 30m Ready In 1h 10m
Servings 30 brownies Calories 205.7

I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie.

Recipe Ingredients

  • 1 ½ cups unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 ¼ cups unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons ground Mexican cinnamon (canela)
  • ½ teaspoon ground pequin chile pepper
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking powder

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
  2. 2 Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
  3. 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 prepared baking pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.

Nutrition Facts

  • Calories 205.7
  • Carbohydrate 27 g
  • Cholesterol 61.6 mg
  • Fat 10.8 g
  • Fiber 1.4 g
  • Protein 2.7 g
  • Saturated Fat 6.4 g
  • Sodium 76.4 mg
  • Sugar 20.2 g

Chef's Notes

If you can't find ground pequin pepper, substitute ground cayenne pepper.


  1. I didn't have the mexican cinnamon so used my Penzey's cinnamon. Also used cayenne pepper, it was all I had. These surprised me as we made them for my son's Spanish class. I made them in mini muffin pans and rolled in powdered sugar. I really enjoyed the flavor, a little salty, sweet, and the - Read more ...
  2. I couldn't find the pequin chili powder so I used something called Mexican Hot Chili powder by McCormick. I used a lot more than the recipe called for (double at least- then kept shaking it in until I could actually taste a little kick) and more Cinnamon too. I baked it in a mini cupcake - Read more ...
  3. Unimaginably delicious. I used baking soda (didn't have powder) and regular cinnamon and regular, ground red pepper. The spice is THE PERFECT balance of light enough but pronounced enough to make these taste like the most unique brownie. I added semi-sweet chocolate chips, as well! Easily, my favorite brownie of all time.
  4. These brownies were great I cut the recipe in half & used an 8x8 pan they took about 40 minutes to bake. Next time I make them I will use a better brand of cocoa powder & a little bit more chili pepper.
  5. I thought they were delicious just plain but especially good with ice cream on top. I had to make them closer to 35-40 minutes though. They were not nearly done at 20-25 as the recipe says.
  6. Used a gluten-free mix and added the spices to it. For the water needed in the mix I used strong coffee. I repeated the coffee flavor by icing them with a mocha frosting also from this website. These were excellent and a big hit at our Hispanic themed dinner; kids and adults loved them equally. - Read more ...
  7. They were O.K I've had much better brownies before. They just didn't taste like the best.
  8. These were very moist and good. I loved the flavors of the cinnamon and pepper in this. I didnt have ground pequin powder so I used ground chile de arbol pepper and just a pinch of ground habanero pepper and it worked great. Even my almost 2 year old daughter liked the bowl. The spice - Read more ...
  9. my boyfriend and daughter loved these (I did too but my opinion doesn't count in our house). I added a little more cayenne pepper to it and scaled down the recipe to make a batch of 20 instead of 30. Delicious! very reminiscent of my childhood on the border