Mexican Chocolate Fudge Brownies
Indulge in the rich, spiced decadence of Mexican Chocolate Fudge Brownies, a bold twist on a classic treat. These ultra-fudgy brownies combine melted semi-sweet chocolate and cocoa powder for deep chocolate flavor, while warm cinnamon, a hint of chili powder, and optional cayenne pepper add a touch of smoky heat inspired by traditional Mexican chocolate. The contrast of sweetness from brown and granulated sugar enhances the richness, creating a luscious, slightly spicy dessert that's perfect for adventurous chocolate lovers. Ready in just under an hour, these brownies are easy to make, yet impressive enough to wow at your next gathering. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat that balances sweet, spicy, and decadent flavors in every bite.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 150 grams granulated sugar
- 100 grams brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon chili powder (mild or medium heat)
- 0.5 teaspoon salt
- 0.25 teaspoon ground cayenne pepper (optional, for extra spice)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
In a medium saucepan over low heat, melt the unsalted butter and semi-sweet chocolate chips together, stirring constantly, until smooth and melted. Remove from heat and let cool slightly.
Whisk the granulated sugar and brown sugar into the melted chocolate and butter mixture until fully combined.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, cinnamon, chili powder, salt, and cayenne pepper (if using).
Gradually fold the dry ingredients into the wet chocolate mixture using a spatula. Be careful not to overmix; stir just until combined.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake for fudgy brownies).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 squares and serve. Enjoy!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 22.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 54 mg | 1% | |
*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.
