Mexican Chocolate Brownies (2024)

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Why we love these

• Did I mention triple chocolate? These delicious brownies have dark chocolate chips and cocoa powder in the batter, then they are topped with milk chocolate chips.
• These Mexican hot chocolate brownies are fudgy, moist and chewy with a lovely crackled top.
• Chocolatey Mexican brownies have just a small amount of spice for a very subtle hint of heat. However, if you like spicy brownies, you can turn up the heat with more spice.
• This easy recipe is easy to whip up in just one bowl, anytime the craving hits for delicious, chocolatey brownies.

Ingredient Notes

• Butter: The secret to fudgy brownies versus cake brownies is the high fat ratio to flour. I use salted butter, and it doesn't need to be at room temperature because we'll be melting it.
• Cocoa powder: The recipe uses unsweetened natural cocoa powder, but you can use Dutch-process cocoa powder too. You can also use dark chocolate cocoa powder for extra chocolatey Mexican brownies.
• Sugar: Granulated white sugar. I have not tested this recipe with brown sugar, but I plan to! And will update the notes when I do.
• Eggs: We are using three large eggs.
• Vanilla extract: Be sure to use pure vanilla extract.
• Flour: I am using a measure for measure gluten-free flour blend. However, you can use regular all-purpose flour with the same results.
• Spices: Cinnamon (if you can find Mexican cinnamon, great. But regular ground cinnamon is perfect). Cayenne powder is what gives this Mexican chocolate brownies recipe its spicy kick.
• Dark chocolate chips: I like to use mini chocolate chips because they disperse better throughout the brownie batter. You can also use chopped semi-sweet baking chocolate.
• Milk chocolate chips: The milk chocolate chips are sprinkled over the top before baking.

How to make Mexican brownies

Ingredient quantities and complete instructions are in the recipe card at the bottom of this post.

1. In a large bowl, melt the butter in the microwave. Stir in the sugar.
2. Stir in cocoa powder, cinnamon, cayenne, and salt.
3. Add eggs and vanilla and mix until combined.
4. Stir in the flour and chocolate chips.

5. Spread the brownie batter in the baking pan and bake for 30 minutes.
6. Cool before slicing.

Helpful tips for perfect brownies

• Don't over mix: Stir ingredients in the correct order, and when you mix in the flour, stir until it's just combined. Over mixing incorporates air and we want these brownies to be dense and fudgy, not cakey.
• Baking pan: This Mexican chocolate brownie recipe is using a 9 inch by 9 inch pan. You can use an 8 inch by 8 inch pan if you prefer. The brownies will be thicker, and you will need to increase the baking time by 5 minutes. A metal baking pan works better for brownies than a glass pan, because it conducts heat faster.
• Don't over bake: If the brownies are baked too long, they will be dry and hard instead of chewy and fudgy. The edges should just start to pull away from the pan, and a toothpick inserted into the center should come out with a few wet crumbs.
• Cool: Cool the baked brownies in the pan for 5 to 10 minutes before removing to a wire rack to cool completely. Cut into squares when cool.
• Storage: Store the brownies in an airtight container on the counter for up to 3 days, or in the fridge for 5 days. To freeze, wrap the brownies tightly in plastic wrap, or use an airtight container or zip lock bag. Freeze for up to two months.

Variations and serving suggestions

• Spice level: These aren't very spicy brownies, although you will notice a subtle heat. When I make Mexican brownies for me, and others who love spice, I increase the cayenne to half or even one teaspoon. You can use ancho chili powder, but I don't recommend using a generic chili powder blend. Those chili powders usually contain other spices like oregano, garlic, onion, salt, and more. If you don't like a little heat, leave out the cayenne. This recipe is amazing just as regular brownies, too.
• Add-ins: The addition of coffee will give this Mexican brownies recipe a mocha flair. Just add a tablespoon of instant coffee or expresso powder. You can replace some of the chocolate chips with nuts, like walnuts or pecans. I recommend toasting them first! Other additions, like mini marshmallows, M&Ms, or dried cranberries are good choices, too.
• Frosting: These fudgy Mexican brownies are so rich and chocolatey that I never feel the need for frosting them. However, feel free to frost with ganache or buttercream frosting.
• Serving: Enjoy these brownies with a glass of milk, or a cup of coffee or tea. Serve them warm with a scoop of ice cream and some chocolate or caramel sauce.

Want more chocolate?

Try chocolate cranberry cookies, homemade peanut butter cups, or chocolate berry cups. Drink your chocolate with a decadent RumChata hot chocolate. You can also make a chocolate cake or whip up a delicious raspberry chocolate mousse.