Recipe by: caroliney_ (website)

“I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie.”

Mexican Brownies
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Mexican Brownies
Votes: 0
Rating: 0
You:
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Print Recipe
Servings Prep Time Cook Time Ready In
30 20m 20m 1h 10 m
Servings Prep Time
30 20m
Cook Time Ready In
20m 1h 10 m
Servings: Units:
Ingredients
Ingredients
Servings: Units:
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
  2. Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract.
  3. Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing.
Recipe Notes

If you can't find ground pequin pepper, substitute ground cayenne pepper.

INGREDIENT TAGS: unsalted butter, white sugar, eggs, vanilla extract, unsweetened cocoa powder, all-purpose flour, ground Mexican cinnamon (canela), ground pequin chile pepper, kosher salt, baking powder

Recipe Category: Brownies