Mexican Brownies
Mexican Brownies spiced with a touch of cayenne and cinnamon. Fudgy and chocolaty, all it takes are a few ingredients and less than 1 hour.
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- nonstick cooking spray or oil, (for greasing pan)
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
- Flaky sea salt, (for garnish)
Instructions
- 1
Heat oven to 350°F. Spray the inside of an 8-inch square baking pan with nonstick spray or oil. Line the pan with parchment paper, and then spray the parchment with nonstick spray or oil as well.
- 2
Add flour, cocoa powder, salt, cinnamon, and cayenne pepper to a large bowl. Whisk to combine.
- 3
In a small saucepan over medium-low heat, add butter and chocolate chips. Stir continuously until the mixture has completely melted.
- 4
Remove from heat. Add the granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
- 5
Add the eggs and egg yolk. Stir until well combined.
- 6
Pour the wet ingredients into the flour mixture. Fold together with a rubber spatula or wooden spoon until just combined. Try not overmix.
- 7
Pour the batter in the prepared baking pan and bake for 32-36 minutes, until the center is firm and a toothpick inserted into the center comes out mostly clean.
- 8
Garnish with a sprinkle of flaky sea salt (optional), then let the brownies cool completely in the pan. Transfer them to a cutting board and slice them into squares before serving.