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).

Mexican Brownie Recipe

    16 Servings


  • 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
  • 2 tablespoons Butter, room temperature
  • 2/3 sifted cup Powdered Sugar
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Heavy Cream


  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!
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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.