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Mexican Spiced Chocolate Brownies

Indulge in these rich and flavorful brownies that combine the decadence of chocolate with a hint of spice from cinnamon and cayenne pepper, perfect for any occasion.

  • Total Time: 51 minutes
  • Yield: 16 brownies 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, cut into pieces
  • 1 1/2 cups bittersweet or semi-sweet chocolate chips, divided
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips, for ganache
  • 1/4 tsp ground cinnamon, for ganache
  • 1 cup mini marshmallows, for toasting on top
  • Flaky sea salt, to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the paper with cooking spray and set aside.
  2. Place the cubed butter and 1 cup of chocolate chips in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly until completely melted and glossy smooth (about 90 seconds total). Set aside to cool for 5 minutes.
  3. Whisk both the granulated and brown sugars into your melted chocolate mixture until well combined. Add the eggs, egg yolk, and vanilla extract, whisking vigorously for about 1 minute until shiny and thickened.
  4. Sift together the flour, cocoa powder, cinnamon, cayenne, cornstarch, and salt. This helps remove lumps and mixes the dry ingredients uniformly.
  5. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Fold in the remaining 1/2 cup of chocolate chips.
  6. Pour the batter into your prepared pan and spread it evenly. Bake for 32–36 minutes. The edges should be set; a toothpick inserted an inch from the center should come out with moist crumbs. Let cool in the pan for 20 minutes.
  7. Heat the heavy cream in a small saucepan over medium heat until simmering. Pour it over 1 cup of chocolate chips in a heat-safe bowl. Let it sit for 2 minutes, then stir until glossy. Stir in the 1/4 tsp of ground cinnamon.
  8. Pour the warm ganache over the cooled brownies and spread it evenly. If using marshmallows, scatter them over the ganache and toast them until golden using a kitchen torch or broiler.
  9. Let the ganache set for at least 30 minutes before lifting brownies out by the parchment and slicing.

Notes

Use a kitchen scale for precise measurements. Allow brownies to cool in the pan to prevent crumbling.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 36 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 brownie
  • Calories: 280
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 85mg

Keywords: brownies, chocolate, dessert, Mexican spiced dessert, sweet treats