It’s the time of year when we all want warm spices and cozy desserts. So what better time to enjoy some Mexican spiced brownies?
These brownies are so rich, and so gooey. Plus, they have layers of spices that’ll make you say, “Whoa. Hey! Oh wow!”
We decorated these Mexican spiced brownies with a powdered sugar skull pattern in honor of Day of the Dead (Dia de los Muertos). But you can enjoy them before or after November 1 – or frankly, any time of year.
Mexican Spiced Brownies
A rich and spicy version of a classic, gooey, chocolate-y brownie.
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp salt
- 1 tsp ground Mexican cinnamon (or regular cinnamon)
- 1/2 tsp Hatch chile powder (or other spicy chile powder)
- 1/4 tsp ground nutmeg
- 1/2 tsp espresso powder
- 1 cup semi-sweet chocolate chips
- 3 ounces dark chocolate
- 1 cup butter
- 1 1/3 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 eggs, beaten, at room temperature
- 1 tsp vanilla
- powdered sugar for decoration (optional)
Instructions
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In a small mixing bowl, combine the flour, cocoa powder, salt, spices, and coffee. Mix until thoroughly combined.
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In the top of a large double boiler, melt the butter, the chocolate chips, and the dark chocolate together, stirring until evenly melted and smooth. Remove from heat and let it sit until it cools to room temperature. Add the eggs, sugars, and vanilla and mix with the chocolate mixture until combined. Gently fold in the flour mixture until just barely combined, taking care not to over-mix. (The batter will seem eggy.)
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Prepare a 13″x 9″ pan by greasing it with butter and then lining it with parchment paper. Carefully pour the brownie batter into the pan. Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.
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Optional: Place a stenciled design over the cooled brownies, and sift powdered sugar over the stencil. Gently lift the stencil to reveal the powdered sugar design.
So – a few thoughts on this recipe. First, these are seriously intense brownies. If you’re going to serve them to a bunch of small kids, you might decrease or omit the chile powder. Maybe even omit the espresso powder (and boost the cinnamon by about 1/2 teaspoon).
Second, don’t go overboard on the powdered sugar design. (Learn from our mistakes!) We used a tissue paper stencil, and on our first try we went heavy on the powdered sugar. That’s when we discovered – oops! – it was impossible to lift the tissue paper without ruining the design. We had to go through two or three different attempts to get it right. (And each time, we had to keep saying to ourselves,”Lighten it up. Less is more.”
Third, just so you know, our kids are crazy for these brownies. So in case you decide to make them, please invite our kids over.
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These gooey and chocolate-y brownies are layered with irresistible spices like cinnamon, chocolate, coffee, and chili pepper.
P.S. Love brownies? Don’t miss our popular Kale Brownies!
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from.
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