Mexican Chocolate Brownies: A Sweet and Cinnamon-y Delight

Roxana Yawgel | Roxana's Home Baking

These Mexican chocolate brownies offer a unique flavor. Watch out for that cinnamon kick!

Mexican Chocolate Brownies Photo

It's been a couple of year since my first trip to Mexico. Back then I didn't know what's the difference between types of chocolate. Everything was chocolate to me. It took me a trip half way around the world to discover that not all chocolate is the same. Hello cinnamon chocolate. Nice to meet you!

Mexican chocolate has a grainy texture and it's not usually eaten as a regular chocolate bar, but mostly used in hot Mexican chocolate. It's usually made from cocoa, vanilla, vegetable fat and a pinch or two of cinnamon is added for flavor.

Mexican Chocolate Brownies Picture

With Cinco de Mayo here, my mind goes back to our trips to Mexico. I wanted to recreate a rich chocolate cinnamon cake we ate one afternoon at a local coffee shop, but in the end I decided to make fudgy cinnamon brownies with a kick from the pinch of cayenne pepper added to the batter. Then I topped the whole thing with a thin layer of cinnamon buttercream.

To make these brownies is as simple as any other one brownie recipe. Start by melting the chocolate (that's always a good sign a recipe it's a keeper) with the butter, then stir in the sugar (brown sugar to enhance the cinnamon flavor), eggs and a little bit of flour.

Bake, cool, frost and enjoy!

The brownies are so rich you'll satisfy your sweet tooth in one small piece (believe me, and I have a big sweet tooth).

    16 Servings

Ingredients

  • 4 ounces bittersweet chocolate, brownies
  • 1/2 cup butter, diced
  • 3/4 cup brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 cup all-purpose flour
Buttercream:
  • 2 tablespoons butter, room temperature
  • 2/3 sifted cup powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon heavy cream

Directions

  1. Heat the oven to 325°F. Line an 8" X 8" baking pan with parchment paper.
  2. In a heatproof bowl place the chocolate and butter and microwave until melted. Remove from the microwave and stir well. Alternately, you can melt the chocolate and butter in a heatproof bowl over a pot of simmering water.
  3. Place the melted chocolate mixture into a mixing bowl, add the sugar and stir until combined.
  4. Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract, cinnamon and cayenne pepper if using.
  5. With a spatula, fold in the flour.
  6. Pour the mixture into the prepared baking pan and bake in preheated oven for 20-25 minutes or until the sides are slightly pulling from the sides and a toothpick inserted in the middle comes out clean.
  7. Remove from the oven and let cool.
  8. While the brownies are cooling, make the frosting.
  9. Since it's just a little frosting I didn't use my stand mixer. I just mixed the butter with the sugar in a bowl with a silicone spatula, adding a little bit of heavy cream until desired creaminess is obtained.When the brownies are completely cooled, spread the frosting on top of it.
  10. Cut into 16 bars. Enjoy!

Mexican chocolate brownies photo

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Rating: 3.2 / 5.0 (25 Votes)
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Roxana yawgel

About Roxana

Roxana has a full on chocolate addiction, something she admits to both here and on Roxana's Home Baking. We support her addiction whole-heartedly since she creates fantastically fun chocolate recipes for all our Fanatics to enjoy.

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these are great I just made these for a cooking school project and they all loved it wanted to make it again thx roxana

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Oh my! These sound amazing!! Beautiful brownies, Roxanne!

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@ Kate@Diethood

Thanks Kate!

Brooklyn farm girl
brooklynfarmgirl.com

These look wonderful, I love the chocolate mixed in with the cinnamon. Definitely adding this to my list of things to make soon.

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@ Brooklyn Farm Girl

If you love this combo you'll definitely love these brownies!

Amber

Mmm, you know these speak to me. I love making hot chocolate with the Mexican chocolate discs. can't wait to make these!

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@ Amber Bracegirdle

I love the chocolate cinnamon combo as well and I'm glad to hear I'm not the only one! These are definitely perfect year round, not just for Cinco de MAyo