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Lawrence D. Smith

Rich Mexican-Style Chocolate Brownies

Rich, fudgy chocolate brownies made with cocoa, three types of chocolate, cinnamon, and a touch of cayenne pepper.
They offer a delicious combination of deep chocolate flavor, gentle warmth, and chewy texture.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup butter
  • 1¼ cups sugar
  • 1 cup unsweetened cocoa powder
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ¾ cup all-purpose flour or gluten-free 1:1 flour
  • ½ cup milk chocolate chips

Equipment

  • 9 × 9-inch square baking pan
  • Parchment paper
  • Large microwave-safe mixing bowl
  • Microwave
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick

Method
 

  1. Prepare the Oven: Preheat the oven to 350°F.
  2. Prepare the Pan: Line a 9 × 9-inch square baking pan with parchment paper, or grease it thoroughly with butter.
  3. Melt the Butter: Place the butter in a large microwave-safe bowl and melt it in the microwave.
  4. Combine Butter Sugar: Stir the sugar into the melted butter until incorporated.
  5. Add Cocoa Spices: Stir in the unsweetened cocoa powder, cayenne pepper, cinnamon, and kosher salt.
  6. Add Eggs Vanilla: Add the eggs and vanilla extract, then mix well until the ingredients are thoroughly combined.
  7. Add Flour Chocolate: Add the flour and semi-sweet chocolate chips, stirring only until the flour is just incorporated.
  8. Fill the Pan: Spread the brownie batter evenly into the prepared baking pan.
  9. Top with Chocolate: Sprinkle the milk chocolate chips evenly over the surface of the batter.
  10. Bake the Brownies: Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  11. Cool in the Pan: Let the brownies cool in the pan for 5 minutes.
  12. Cool Completely: Remove the brownies from the pan and transfer them to a wire rack to cool completely.
  13. Slice and Serve: Once completely cool, cut the brownies into squares.

Notes

  • Avoid overmixing: Once the flour is added, stir only until it is just combined. Overmixing can introduce air and make the brownies more cakey rather than dense and fudgy.
  • Choose the pan carefully: A 9 × 9-inch pan is used for the recipe. An 8 × 8-inch pan can also be used, but the brownies will be thicker and require about 5 additional minutes of baking time.
  • Use a metal pan when possible: A metal baking pan conducts heat faster than a glass pan and is preferred for these brownies.
  • Watch the baking time: Avoid over-baking, as this can make the brownies dry and hard. The edges should just begin pulling away from the pan, while a toothpick inserted into the center should have a few wet crumbs.
  • Cool before cutting: Allow the brownies to cool in the pan for 5–10 minutes before transferring them to a wire rack. Cut them only after they have cooled completely.
  • Storage: Keep the brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. For longer storage, wrap them tightly or place them in an airtight container or zip-lock bag and freeze for up to 2 months.