Mexican Brownies Recipe

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Mexican Brownies Recipe

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

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Equipment

9x13 baking dish

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

Instructions

Preheat oven to 350°F. Lightly grease a 9x13 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 9x13-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