Mexican Chocolate Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup flour
  • 1 ½ tablespoons ground cinnamon
  • ½ teaspoons chili powder
  • 10 tablespoons unsalted butter
  • 1 ¼ cups sugar
  • 1 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 large eggs
For frosting:
  • 3 cups powdered sugar
  • 16 tablespoons unsalted butter, room temperature
  • pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream or milk
  • 1 ½ tablespoons ground cinnamon
  1. Preheat the oven to 325 -350 F degrees.
  2. Prepare baking pan with parchment paper or oil. Set aside.
  3. Whisk together flour, cinnamon and ground red pepper in a bowl.
  4. Place the butter, sugar, cocoa, and salt in a large microwavable bowl. Heat in 45-second increments over medium-high heat, stirring after each increment, until butter is fully melted, allow to cool slightly.
  5. Stir in vanilla extract and eggs, one at a time, until batter is thick and shiny.
  6. Add flour mixture, stir until just mixed then beat vigorously by hand for another 30 seconds.
  7. Pour batter into prepared pan and bake for 27-32 minutes or until the toothpick inserted in center of brownies have just a few crumbs sticking to it.
  8. Cool brownies in pan for 15 minutes and then lift parchment sides and place brownies on a cooling rack to cool completely before frosting.
  9. Beat together powdered sugar and butter in a medium bowl for 2-3 minutes. Add salt, vanilla, cream, and cinnamon and continue to mix until frosting is thick and smooth. Add the frosting to your brownies once they have cooled
Recipe by Mom's Mexican Recipes at