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Made with chilli and cinnamon, these Mexican Brownies have a bit of a kick. Use your favorite chilli-infused chocolate bar to make this thick, fudgy brownie recipe.

Yesterday was our anniversary. I put on my wedding dress and we went to a nice restaurant where I drank wine and ate as much cheese as I damn well pleased. We even ordered dessert. People looked at me like I was crazy. I did not care. I’m 36 years old. I’ve been weird the whole time. I’m used to it.

I currently have purple hair. I work in a homeless shelter. I have pet chickens. I lived in Taiwan for two years. I’ve been on an insane “watch everything Star Trek” quest for the past year. I take photos of my food on my kid’s bed. There’s is no denying it. I’m a weird kid through and through.

Brownies are not weird, but Mexican Brownies with chili and cinnamon are potentially slightly less than normal. You know what else they are? Awesome.

I got a bar of chocolate infused with chili as a gift from one of my volunteers. I thought of eating it immediately, but for once, I showed some restraint and saved it for you guys. I replaced some of the chocolate in a basic brownie recipe with the chocolate from that bar, and enhanced the awesomeness with some ground cayenne and cinnamon.

The result is a chewy brownie with a hint of heat and that little something extra that cinnamon adds to chocolate. It will take a moment before you even realize that you’re eating something a little, well, weird. Then you’ll embrace the weirdness and be happy because you’re eating a super tasty, slightly spicy, chocorific brownie.

Make Mexican Brownies. Be weird. Be awesome

Mexican Brownies

Mexican Brownies have a little bit of heat, a hint of cinnamon, and a whole lot of chocolate.

Author: Renee Rendall
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 24 brownies 1x
Category: Dessert
Method: Baked
Diet: Vegetarian

Ingredients

Scale

1 bar chocolate with chili
2.5 ounces semi-sweet chocolate chips or enough to equal six ounces after the bar of chocolate
4 ounces (1 stick) unsalted butter
3 eggs
1–1/4 cup all-purpose flour
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Instructions

Preheat your oven to 350 and grease a 13×9 inch baking pan.
In a large pan, melt butter and chocolate over medium low heat stirring frequently.
While you’re waiting this to melt, measure out and combine the remaining ingredients, except for the eggs.
Once the butter and chocolate are melted and smooth, remove from heat. Add the eggs one at a time, beating each egg in completely before adding the next. Stir in remaining ingredients.
Pour the batter into your waiting pan and spread evenly. Bake for 18-20 minutes. If you let them cool completely, they’ll be easier to cut. If you can’t wait that, I won’t judge you.