Mexican Chocolate Brownies with Cinnamon and Chili
Rich, fudgy brownies infused with warm Mexican cinnamon and a subtle kick of chili powder that creates a perfect balance of sweet heat. The combination of cocoa and chocolate chips delivers deep chocolate flavor while the spices add authentic Mexican flair. These brownies are perfect for potlucks, casual dinners, or whenever you want to surprise guests with an unexpected twist on the classic treat. The pequen chili provides just enough warmth without overwhelming the chocolate, making this version accessible to most palates while still being adventurous.
Ingredients
- 2 sticks unsalted butter, plus more for greasing
- 1 cup sugar
- 1 cup dark brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup good-quality unsweetened cocoa powder
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 teaspoon heaping ground Mexican cinnamon, canelaregular ground cinnamon1:1vegetariangluten-free-possible
regular cinnamon works but flavor will be milder
- ¼ teaspoon pequen chili powdercayenne pepper1/8 teaspoon cayenne for 1/4 teaspoon pequenvegetarianvegan-possible
use less as cayenne is hotter
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ cup chocolate chips, 60% cacao bittersweet chocolate chips
Instructions
- 1
Preheat the oven to 350 degrees
- 2
Line a 9x13-inch baking dish with parchment paper, pressing and folding the corners in, then lightly grease the paper with butter
- 3
In a medium bowl, slightly melt the butter, then add in the eggs, sugar, brown sugar, and vanilla and mix until well combined
- 4
Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth
- 5
Spread the batter in the prepared pan and bake 25 to 30 minutes until a toothpick inserted in the middle comes out fudgy
- 6
Remove from the oven and cool in the pan about 20 minutes, then pull the parchment paper to lift out the brownies before slicing
Tips
Slightly melt the butter instead of fully melting to maintain the right texture and prevent overly dense brownies.
Don't overbake - the toothpick should come out fudgy, not clean, for perfectly moist brownies.
Use parchment paper overhang to easily lift brownies out of the pan for clean slicing.
Good to Know
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature, optionally with vanilla ice cream or whipped cream.
Common Mistakes
Don't fully melt the butter to avoid dense, heavy brownies.
Don't overbake or brownies will be dry instead of fudgy.
Substitutions
Vegan Options
use less as cayenne is hotter
Full guide →Gluten-Free Swaps
regular cinnamon works but flavor will be milder
may affect texture slightly
FAQ
Can I make these without the chili powder?
Yes, simply omit the chili powder for traditional chocolate brownies with Mexican cinnamon. The flavor will still be delicious and warming.
What if I can't find Mexican cinnamon?
Regular ground cinnamon works fine as a substitute, though the flavor will be slightly different. Mexican cinnamon is sweeter and more delicate.
How long do these brownies keep?
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week. They actually taste great the next day.