Quick Mexican Chocolate Brownies
These quick Mexican chocolate brownies combine rich chocolate with a subtle kick of cinnamon and chili powder for a moist, fudgy, and unforgettable treat. Perfect for busy days or special occasions, they are easy to make and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (120 g) all-purpose flour (can substitute with gluten-free blend)
- ½ cup (50 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon chili powder (adjust to taste)
- ½ cup (115 g) unsalted butter, melted (can substitute with coconut oil for dairy-free)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs, room temperature (can substitute with flax eggs for vegan)
- 1 teaspoon vanilla extract
- Optional: ½ cup (75 g) chopped dark chocolate chunks or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, sift together the flour, cocoa powder, baking powder, salt, cinnamon, and chili powder. Whisk until well combined.
- In a separate bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Pour the wet mixture into the dry ingredients bowl. Gently fold with a spatula until just combined. Fold in optional chopped chocolate or walnuts if using.
- Transfer the batter to the prepared pan and smooth the top. Bake for 20-25 minutes, checking at 20 minutes with a toothpick. It should come out with a few moist crumbs but not wet batter.
- Remove from oven and cool completely on a cooling rack before cutting, at least 30 minutes.
Notes
Do not overmix batter to keep brownies fudgy. Start with less chili powder if sensitive to spice. Let brownies cool fully before cutting to avoid crumbling. Melted butter should be cooled slightly before adding eggs to prevent scrambling. Use parchment paper for easy cleanup. Baking times may vary depending on pan material.
Nutrition
- Serving Size: 1 brownie (1 of 16 s
- Calories: 180
- Fat: 8
- Carbohydrates: 25
- Protein: 2
Keywords: Mexican chocolate brownies, quick brownies, spicy chocolate dessert, cinnamon brownies, chili powder brownies, fudgy brownies, easy brownies