Brownies Chocolate Desserts

Mexican Brownies

April 16, 2010

These brownies aren’t just chocolatey treats, but brownies kicked up a notch…or two. I wanted something different to bring to a cookout, and it had to be easy to make. Surfing through, I found these Mexican Brownies. Just what I was looking for! This recipe could not be easier, even from a box. And talk about different. Not only is there the added touch of cinnamon, but a secret ingredient…cayenne pepper!

Mexican Brownies

So, how’s it taste?

Wowza! If you’ve never had brownies with cinnamon, I suggest you stop what you’re doing and make this recipe right this second. They were so easy. Melt some butter in a saucepan, add all the ingredients, then bake. Simple! The smell in my kitchen while these were baking was pure bliss. I didn’t have the Mexican cinnamon the recipe called for, but I’d love to bake these again with that kind of cinnamon. I was excited to see how the brownies would turn out with the cayenne pepper. You couldn’t tell the cayenne was in them unless someone told you, but you could feel a nice warmth after each bite. I think next time I’ll add a little more to make it more noticeable, but not too hot. These brownies were a hit at the cookout and disappeared pretty quickly, always a good sign.

Mexican Brownies


2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder


1. Preheat oven to 350 degrees. Grease a 9x13 baking dish with butter.

2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs, and vanilla and stir with a wooden spoon until combined.

3. Add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack before slicing.

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  • Chef Dennis April 21, 2010 at 1:25 am

    I would love to taste one of these…I am truly a brownie freak!!

  • Leah April 21, 2010 at 1:29 am

    You have GOT to make these. They are crazy easy and incredibly fudgy. Too bad the web doesn't shoot out samples when you click the picture!

  • Brittany May 13, 2010 at 11:24 pm

    I made these tonight and my family loved them! The suggestions of using the Saigon cinnamon and a wee bit more cayenne were excellent ideas. These brownies are divine! Such a strange sensational of the sweet heat in your mouth!

    I had to cook mine for close to 30 minutes, though. Could be my oven.

  • Hunter May 30, 2010 at 5:35 am

    Got one from the Sweet Relief Bake Sale today. Tasty. Thanks!

  • Leah May 30, 2010 at 2:02 pm

    Thanks for coming out to the bake sale, Hunter! Glad you enjoyed the brownies.

  • Dawn February 2, 2012 at 3:55 pm

    After being disappointed to find we didn’t have a backup brownie mix stashed away in the cabinet last night, I whipped these up and OMG. Delicious! I even made a smaller batch by cutting everything in half and cooking for 14 mins in a 7×11 Pyrex. Even using Aldi brand chili powder, cocoa, and cinnamon, they came out amazing. Thanks for the recipe!

    • Leah February 2, 2012 at 8:18 pm

      You’re welcome! I’m usually a big fan of mixes (why mess with a good thing), but these babies are delicious! Glad you liked them as well!