Description
Indulge in a spicy chocolate delight with these Mexican Brownies, featuring a hint of cinnamon and optional cayenne pepper for an extra kick.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking powder, salt, ground cinnamon, and cayenne pepper (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate chips and nuts (if using) until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool in the pan for at least 15 minutes before slicing into squares.
Notes
- For an extra kick, top the brownies with a sprinkle of sea salt before baking.
- Substitute the chocolate chips with white chocolate or caramel chips for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg