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 Brownie Ingredients
How to Make Mexican Brownies
Mexican Brownies Recipe Recipe
Kristyn’s Recipe Tips
Recipe FAQ
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Our Mexican brownies have a deliciously fudgy chocolate base (studded with chocolate chips) and a bit of spice (cinnamon and cayenne pepper) that gives this classic dessert a bit of kick.

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:

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!

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

Mexican Brownie Ingredients

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

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.

A top view of rows of cut Mexican brownies.

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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

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

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.