These Mexican Chocolate Brownies are a fudgy, chocolatey treat with a spicy twist! Infused with cinnamon and a touch of cayenne, they bring a delightful kick to every bite—perfect for anyone who loves a bold flavor.

Inspired by the warmth of Mexican hot chocolate, these brownies take the cozy drink's spices and combine them with the richness of classic brownies. If you’ve ever tried my Mexican Hot Chocolate Cookies, you’ll see the same love for chocolate and spice reflected here!
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Why You'll Love Mexican Chocolate Brownies
- Unique Flavor: The blend of cinnamon, cayenne, and cocoa creates a bold and memorable taste.
- Easy to Make: Simple steps and pantry staples make this recipe accessible for any baker.
- Customizable Spice Level: Adjust the heat to suit your preferences.
- Perfect Texture: Fudgy, moist brownies with a slightly crisp top.
- Great for Any Occasion: Ideal for parties, dessert tables, or a treat-yourself day.
What You Need To Make Mexican Brownies
Below are highlights of some ingredients that I feel deserve mentioning. See recipe card for full ingredient list with amounts.
Chocolate: use a good quality cocoa powder.
Vanilla extract: you can't go wrong with Rodelle brand. (affiliate link)
Ground cinnamon: choose a Ceylon cinnamon (affiliate link)which does not contain traces of lead like many others.
Cayenne pepper: this is a spicy ground red pepper that adds that touch of heat to the brownies.

How to Make Mexican Chocolate Brownies

Prepare baking dish
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper with butter or cooking spray. Set aside.

Melt butter
Melt the butter in a medium sized saucepan over medium-low heat. Remove from the heat and let the butter cool for 5 minutes.

Combine dry ingredients
In a medium sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, and baking powder.

Whisk wet ingredients
Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.

Add wet to dry ingredients
Add the flour mixture to the egg mixture and stir with a wooden spoon until smooth.

Pour batter
Transfer the brownie batter to the prepared baking dish.

Bake brownies
Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from the pan using the parchment paper.
See recipe card below for full instructions.
Substitution Ideas
- Replace cayenne with chili powder for a milder spice.
- Stir in dark chocolate chips for a richer flavor.
- Swap all-purpose flour with almond flour to make them gluten-free.
Recipe Variations
Vegan Version: Replace eggs with flax eggs and use dairy-free chocolate chips.
Nutty Addition: Add chopped pecans or walnuts for crunch.
Caramel Swirl: Drizzle caramel sauce into the batter before baking.
Equipment Needed
- Spatula
- Mixing bowls
- Whisk
- 9 x 13 inch Baking pan
- Parchment paper
- Measuring cups and spoons

Top Tips for Preparing Mexican Brownies
- Cool Before Cutting: Let the brownies cool completely for cleaner slices
- Don’t Overmix: Stir the batter until just combined to keep the brownies fudgy.
- Taste Test the Spice: Adjust the cinnamon and cayenne to suit your heat preference.
- Line the Pan: Use parchment paper for easy removal and clean edges.
Serving Suggestions
- Serve with whipped cream and a sprinkle of cinnamon for a festive touch.
- Pair with a scoop of vanilla ice cream for a warm-and-cool contrast.
- Dust with powdered sugar for an elegant finish.

Related Recipes
When you make this Mexican Chocolate Brownies recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe

Mexican Hot Chocolate Brownies
Equipment
- 9 x 13 baking pan
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Ingredients
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup flour
- ⅔ cup cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper with butter or cooking spray. Set aside.
- Melt the butter in a medium sized saucepan over medium-low heat. Remove from the heat and let the butter cool for 5 minutes.
- In a medium sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, and baking powder.
- Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.
- Add the flour mixture to the egg mixture and stir with a wooden spoon until smooth.
- Transfer the brownie batter to the prepared baking dish.
- Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from the pan using the parchment paper.
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