Go Back Email Link
+ servings
Mexican Spiced Brownies
Print Recipe Add to Collection
No ratings yet

Mexican Spiced Brownies

Spicy! Chocolate! Cinnamon! This combo is definitely gonna get you HOT!   These Mexican chocolate Brownies are so delish, with a hint of spicy heat and cinnamon! They are perfect for Cinco de Mayo!
Prep Time15 minutes
Course: Dessert
Keyword: brownies, chili powder, chocolate, cinnamon, frosting, Mexican, milk chocolate
Servings: 18 Servings
Calories:
Author: Kim Lange

Ingredients

Mexican Spiced Brownies

  • 2 sticks unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ to 1/3 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

Milk Chocolate Buttermilk Frosting

  • ½ cup unsalted butter softened
  • 2 ounces milk chocolate melted
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons milk or buttermilk
  • Optional: Chili Powder & Cinnamon to sprinkle on top

Instructions

  • Preheat the oven to 350 degrees. Line a 9x13 pan with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
  • In a microwavable bowl, melt the 2 sticks of butter in microwave and let cool slightly.
  • Add the sugar, eggs and vanilla to the butter and mix until well blended with a whisk or spoon.
  • Add the flour, cocoa cinnamon, chili powder, baking powder and salt and whisk or stir until smooth.
  • Pour and spread the batter in the baking pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes.
  • Cool brownies in pan on a wire rack, then use the parchment paper to lift out the brownies. Cut and serve.

Chocolate Frosting

  • Using an electric mixer, beat the butter on medium speed until fluffy.
  • Add the melted chocolate and vanilla and continue beating until well combined.
  • Add confectioners' sugar and 2 tablespoons buttermilk and continue beating until smoth and fluffy, approximately 5 minutes. Add more buttermilk if necessary.