Easy Mexican Brownies

Name: Mexican Brownies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 package fudge brownie mix, (9x13-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)

Mexican Brownies are the easiest way to turn a basic brownie mix into something that tastes totally bakery-worthy. With warm cinnamon, a tiny kick of cayenne, and melty chocolate chips, they come out rich, fudgy, and so hard to stop eating.

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! It’s the perfect addition to your Mexican dinner.

Why we think you’ll love it:

Feeds a crows. They are perfect for feeding a crowd in a 9×13 pan for parties, church nights, and family gatherings.
Box mix makes it easy. It starts with a boxed mix, so it is fast, reliable, and budget-friendly.
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!

A brownie mix, seasonings, oil, chocolate chips, and eggs on a kitchen counter.

Mexican Brownie Ingredients

Fudge brownie mix (1 package fudge brownie mix, 9×13-inch pan size): This keeps the recipe quick and dependable, and it gives you that rich, fudgy base without measuring a bunch of dry ingredients.
Ground cinnamon (2 teaspoons): Adds warm spice that pairs perfectly with chocolate and gives these that Mexican-inspired flavor.
Ground cayenne pepper (½ teaspoon): Brings a subtle heat that makes the brownies taste deeper and more interesting, start mild, then warm.
Semi-sweet chocolate chips (¾ cup): Melts into little pockets of chocolate, making every bite extra gooey and decadent. You can also use milk chocolate or dark chocolate chips.
Large eggs, room temperature (2 large eggs, room temperature): Helps bind everything together and gives the brownies structure while staying soft.
Canola oil (½ cup): Keeps the brownies moist and fudgy, and it mixes in easily with boxed mix.
Water (¼ cup): Helps loosen the batter to the right consistency so it bakes evenly.
Cocoa powder, optional (cocoa powder optional): A simple finishing touch that makes them look pretty and adds a light chocolatey dusting.

How to Make Mexican Brownies

A brownie mix with chocolate chips and spices in a gray bowl.

STEP 1. Preheat oven to 350°F. Lightly grease a 9×13 baking pan and set aside, or Line the Pan with Parchment Paper.

STEP 2. In a medium bowl, stir together brownie mix, cinnamon, cayenne pepper, and chocolate chips.

STEP 3. Add eggs, oil, and water to the dry ingredients and mix until combined.

Brownie batter spread in a lined baking dish.

STEP 4. 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.

Serve with vanilla ice cream or hot fudge sauce.

A top view of rows of cut Mexican brownies.

Kristyn’s Recipe Tips

For a milder kick, use ¼ teaspoon cayenne, and for more heat, go up slowly since cayenne can build fast.
Mix just until combined (this is our classic brownie rule), over-mixing can make boxed brownies less fudg-y.
Line the pan with parchment (and lightly grease it) if you want easy lifting and cleaner slices.
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!

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Mexican Brownies Recipe

By: Kristyn Merkley

Mexican brownies use a simple box mix and add a touch of cayenne and cinnamon for a deliciously spiced twist on a classic.

Servings: 24

Prep: 10

Cook: 20

Total: 30

Equipment

9×13 baking dish

Video

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.

Notes

Recipe Tips.

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!

Store. 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.

Nutrition

Calories: 80kcal, Carbohydrates: 3g, Protein: 1g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 14mg, Sodium: 6mg, Potassium: 39mg, Fiber: 1g, Sugar: 2g, Vitamin A: 40IU, Vitamin C: 0.04mg, Calcium: 7mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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!

Recipe FAQ

Can I use homemade brownies?

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.

How to store?

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.