Mexican Spiced Brownies
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Mexican Spiced Brownies

Author: Kim Lange


Mexican Spiced Brownies

  • 2 sticks unsalted butter plus extra for greasing pan
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon ground Mexican cinnamon or cinnamon
  • 1/4 to 1/3 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder

Milk Chocolate Buttermilk Frosting

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


  • 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.

If you want to frost

  • 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.