Mexican Chocolate Brownies with Cinnamon
Indulge in the rich and decadent flavors of Mexican Chocolate Brownies with Cinnamon, a dessert that combines fudgy chocolate goodness with a hint of spice. These brownies take classic chocolate treats to the next level by infusing warm cinnamon and optional chili powder for a subtle kick, capturing the essence of traditional Mexican chocolate. Made with melted semi-sweet chocolate, cocoa powder, and a touch of vanilla, these brownies boast a deep and velvety texture that’s both satisfying and easy to make. Perfect for cozy gatherings or festive celebrations, they bake in just 30 minutes and can be finished with a dusting of powdered sugar or cocoa powder for a sophisticated touch. Whether you're a chocolate lover or seeking a unique dessert with bold flavors, these Mexican-inspired brownies will quickly become a favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon chili powder (optional, for mild heat)
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar or cocoa powder (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking dish with parchment paper.
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, stir in the semi-sweet chocolate chips until fully combined and smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the melted chocolate mixture to the sugar and egg mixture, stirring constantly to avoid cooking the eggs.
In a separate bowl, sift together the flour, cocoa powder, ground cinnamon, chili powder, and salt.
Add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake for fudgy brownies.
Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack.
Once cooled, optionally dust with powdered sugar or cocoa powder for garnish. Slice into 12 squares and serve.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 511.4 g | 186% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 378.5 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 281 mg | 22% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1369 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
