Mexican Brownies

Here’s another recipe for Cinco de Mayo.  I love these brownies and think you will too!


Mexican Brownies


Mexican Brownies
from Crepes of Wrath

1 1/4 c all-purpose flour
2 T unsweetened cocoa powder
1 t salt
1 heaping t ground cinnamon*
11 oz chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 c granulated sugar
½ c firmly packed brown sugar (light or dark is fine)
5 large eggs, room temperature
2 t vanilla extract
¾ t fleur de sel, for sprinkling (optional)

*If you like, you can also add 1/4 t cayenne pepper for a kick of heat

What To Do
Preheat the oven to 350°F. Line and/or grease sides and bottom of a 9×13-inch baking pan. In a medium bowl, whisk together the flour, cocoa powder, salt, and cinnamon (and cayenne pepper, if you are using it). Set aside.

Put the chocolate and room temperature butter in a non-stick sauce pot and place over low-heat. Stir often to prevent burning until the chocolate and butter are completely melted and smooth. You can also use a double boiler, if you have one. Make sure your butter is room temperature before you put it in or it and the chocolate will burn. Turn off the heat and whisk in the sugars. Whisk until completely combined. Don’t be afraid if the mixture separates a little bit. Allow to cool for a few minutes.

Whisk in your eggs, one at a time, until completely combined. You can transfer everything to your stand mixer for this, if you want. Add in the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey, which is the opposite of what we want (fudgy!).

Add the flour to the chocolate mixture a bit at a time. Using the paddle attachment on your mixer, beat the flour mixture into the chocolate until just a bit of the flour mixture is visible. Finish by hand if you need to – do NOT overbeat!

Pour the batter into the prepared pan and smooth the top with a greased spatula. Sprinkle some fleur de sel, if you like. Bake in the center of the oven for 30-40 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.

Take the brownies out and place on a baking rack while still in the pan. Allow the brownies to cool completely, then cut them into squares and serve. These keep well in an airtight container at room temperature for up to 5 days.

My Comments
For the chocolate, I use semi-sweet chocolate chips.

I’ve never added cayenne pepper.

I’ve never used fleur de sel, but I do like to dust the top of the cooled brownies with powdered sugar.

Who the heck has brownies sitting around 5 days later?


Have a great weekend!


One thought on “Mexican Brownies

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