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Who can resist a pan of brownies? How about Mexican brownies with a kick?!
Our Mexican brownies take a deliciously fudgy chocolate base (studded with chocolate chips) and add a bit of spice (cinnamon and cayenne pepper) to amp up the flavor.
Don’t worry, they’re not spicy. It’s just enough to add a subtle heat that complements the richness of the chocolate – similar to our Mexican Hot Chocolate and Mexican Crinkle Cookies.
Mexican brownies are also very easy to make. The batter comes together quickly (with a brownie mix shortcut), and bakes in just a few minutes. Only 30 minutes from start to finish!
We LOVE a pan of brownies (especially to share). They are a go-to dessert in our house and this twist on a classic is a hit!
Why we think you’ll love it:
- Brownies with a kick. Cinnamon and cayenne add a subtle spice and a delicious twist.
- Box mix makes it easy. We kept it SUPER simple by starting with box brownies! Just mix and bake.
- Ready in no time. These are prepped and ready in only 10 minutes and bake up in 20 for a quick and easy dessert that serves around 24 people!
Mexican Brownie Ingredients and Substitutions
- 1 package fudge brownie mix, 13×9-inch pan size – about an 18-ounce box
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cayenne pepper – or Ancho chile powder
- ¾ cup semi-sweet chocolate chips – or milk chocolate or dark chocolate chips
- 2 large eggs, room temperature
- ½ cup canola oil – or vegetable oil
- ¼ cup water
How to Make Mexican Brownies
- Preheat oven to 350°F. Lightly grease a 9×13 baking pan and set aside, or Line the Pan with Parchment Paper.
- In a medium bowl, stir together brownie mix, cinnamon, cayenne pepper, and chocolate chips. Add eggs, oil, and water to the dry ingredients and mix until combined. Pour the batter into the prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Kristyn’s Recipe Tips
- You can use any brand of fudgy brownie box mix, just be sure it fits a 9×13-inch pan.
- Do not make the brownie batter according to the box. Just use the brownie mix powder and follow this recipe as written.
- For clean easy slices, use a plastic knife. It will slice through it like butter!
Mexican Brownies
Equipment
Ingredients
- 1 package fudge brownie mix, 9×13-inch pan size
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cayenne pepper
- ¾ cup semi-sweet chocolate chips
- 2 large eggs, room temperature
- ½ cup canola oil
- ¼ cup water
- cocoa powder optional
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 baking pan and set aside.
- In a medium bowl, mix brownie mix, cinnamon, cayenne pepper, and chocolate chips. Add eggs, oil, and water and mix until combined. Pour into prepared baking dish.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Dust with a little cocoa powder, if desired once cooled.
Video
Notes
- Use any brand of fudgy brownie box mix, just be sure it fits a 9×13-inch pan.
- Do not make the brownie batter according to the box. Just use the brownie mix powder and follow this recipe as written.
- For clean easy slices, use a plastic knife. It will slice through it like butter!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
If you have a favorite make-from-scratch Fudgy Brownie recipe you can use that. Just add the cayenne pepper and cinnamon when you add the flour. Depending on your recipe you may need to adjust the amount of the spices used.
Allow the brownies to cool completely. To store a whole pan, lift the block out of the pan and wrap it with plastic wrap and again with foil. Sliced brownies can be placed in an airtight container or Ziploc. Store at room temperature for 2-3 days or in the freezer for up to 3 months.
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