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Mexican Brownies - A Family Feast

We’re already starting to plan our menu for Cinco de Mayo festivities – and no party would be complete without a fabulous dessert!  Our Mexican Brownies are the perfect sweet treat at your next fiesta!

Anytime I make brownies, I use our go-to brownies recipe (the Baker’s Chocolate One Bowl Brownie Recipe) and these Mexican brownies are no exception!  Cinnamon as well as a pinch of cayenne both add a warm spiciness to the rich chocolate brownies.  Don’t worry…these Mexican brownies are not super spicy.  And if you’ve never tried it before – cinnamon and chili pepper added to chocolate is really quite fantastic!

Mexican Brownies - A Family Feast

These are dense, fudgy brownies (the best kind of brownies in my opinion) and with the added spices, these Mexican brownies are addictively delicious!

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Mexican Brownies - A Family Feast

Mexican Brownies

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 24 servings


  • 4 ounces BAKER’S brand unsweetened chocolate
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cayenne pepper
  • 1 cup all-purpose flour


  1. Preheat the oven to 350 degrees.
  2. Line a 13×9-inch baking pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray.
  3. In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
  4. Stir in the sugar.
  5. Blend in the eggs and vanilla, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in – that is perfectly fine).
  6. Add cinnamon, cayenne and flour and mix thoroughly.
  7. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies.)
  8. Let cool completely. When cool, use the foil to remove the brownies from the pan and onto a cutting board. Cut before serving.

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  • Alonzo wrote:

    I also made these and followed the recipe exactly as it says but the brownies didn’t come out like i envisioned. They were gooey and when they cooled down it was hard.

    • Martha wrote:

      Thanks for your feedback Alonzo. I’m sorry you were disappointed.

  • Sara wrote:

    I just made this and i absolutely loved it. I loved the kick at the end after each and every bite. The pan size was perfect for the brownies. They were so fudgey too. My friend who has a family part Columbian and Mexican was veg interrelated in trying these brownies and I need to make them for her. She was not offended by the name whatsoever. It reminds me of the Mexican hot chocolate that I tried once. It was so good. I just wanted to let you know that this is a keeper in my book of recipes. Thanks for sharing!

    • Martha wrote:

      Thanks Sara – So glad you enjoyed the recipe! And I appreciate your other comments too, defending our choice of name for this recipe. 🙂 We always appreciate reader feedback, and this is definitely an ‘Americanized’ recipe (for an American ‘holiday’), but I can certainly understand the other reader’s passion for wanting recipes to reflect more authentic ingredients if we are calling it a Mexican recipe. Thanks again – glad the recipe was a hit!

  • Layne wrote:

    WELL…using a 13×9 pan gives you very flat brownies. I followed recipe to the T and realized at 29 minutes they were going to burn so had to pull them out! Since I like much thicker brownies, I’d suggest using a 10×7 pan…or perhaps a 9×9 pan?

    • Martha wrote:

      Thanks for your feedback Layne – Yes – a smaller pan will yield a thicker brownie.

  • Valeria wrote:

    Hi there. This recipe sounds delicious, but I must say it is not mexican AT ALL. I would know, I AM mexican. Adding chili to any recipe won’t transform it into mexican cuisine. Even though we mexicans love chocolate, chili and even brownies, there is not one thing in this whole recipe that belongs to the mexican tradition. IF you would like to ADAPT a brownies recipe to our delicious cuisine, I suggest you try to find Chocolate Abuelita, mexican vanilla and cinnamon or true mexican chilis or something that we actually use in our everyday cooking.

    By the way, there is no such thing as Cinco de mayo fiesta. We NEVER celebrate cinco de mayo. It is NOT our Independence Day, it is NOT a national holiday. If WE don’t celebrate it, why should you?

    PS: it really sounds delicious, i can’t wait to try it because and i actually like to mix chocolate and chili, i just think you shouldn’t call it “mexican” when it REALLY isn’t.

    • Martha wrote:

      Thanks for your suggestions Valeria – I will definitely look for those ingredients! I don’t think any of us intended to insult your wonderful heritage and cuisine and you are correct – Cinco de Mayo is definitely an “Americanized” food holiday. Thanks for taking the time to write to us!

  • Cj wrote:

    I have never actually been motivated to write a review before for any recipe. This is the worst recipe ever. The brownies totally stuck to the foil that I wouldn’t have used but I was following the recipe to the letter and completely ruined the dessert that I need to take to my friend’s house tonight. I am so upset!

    • Martha wrote:

      I’m sorry you had trouble with the recipe CJ! Did you spray the foil with the non-stick cooking spray before pouring in the batter?

      • CJ wrote:

        I buttered it liberally! I had to scoop the brownies out with a spoon, squish them into layers and make a trifle out of them!

        • Martha wrote:

          Sorry again CJ – I’m not sure why your brownies stuck to the foil. I’m glad you were able to salvage the recipe at least a little…

          • Guest wrote:

            I’ve always had problems with baking and foil no matter what was used to grease it. Try parchment paper or a silicone baking mat if it’s the size of the pan. I have made these brownies several times, on parchment you can pop it out of the pan, cut and serve, and they come out so delicious. We love this recipe.

  • Megan wrote:

    if I was to make this Christmas Eve for Boxing Day would it still taste fresh and stsy Moist??

    • Martha wrote:

      Hi Megan – Yes – just store them in an airtight container and you should be good!

  • emily wrote:

    I was wanting to pour this into a silicone mold. So I am wondering, how moist are they? Will they hold shape? My mold is a cup shape.
    Thank you 🙂

    • Martha wrote:

      It is a fairly fudgey brownie. You can try it!

  • Sharon Williamson wrote:

    sounds delicious, but no flour? will be making them when we go to my son’s for Easter, thank you for all the good recipes, all that I have tried turned out very good!!!

    • Martha wrote:

      Hi Sharon! I paniced when I read your comment – thinking that I must have left the flour off the ingredients list – but it’s the last item on the list (1 cup). Thank you for writing to us and I hope you enjoy the recipe!

      • Sharon Williamson wrote:

        how silly of me, how did I ever miss reading that, thanks for the quick response and I’m sorry about that!

        • Martha wrote:

          No worries Sharon! Have a nice evening!

  • Medeja wrote:

    These brownies sound so interesting and look just delicious! Thanks for sharing 🙂

    • Martha wrote:

      Thank you Medeja! It is an interesting flavor combination that totally works!

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