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Mexican Spiced Brownies

A rich and spicy version of a classic, gooey, chocolate-y brownie.

Course Dessert
Cuisine American
Keyword brownies, chocolate, cinnamon, coffee, Mexican, spices
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10

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

  1. In a small mixing bowl, combine the flour, cocoa powder, salt, spices, and coffee. Mix until thoroughly combined.

  2. 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.)

  3. 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.

  4. 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.