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Mexican Cayenne Brownies

Aaron Sanchez
Spice things up for Valentine’s with a little cayenne pepper sneaked into a classic favorite. These brownies are quick and lick-the-bowl worthy!
5 from 8 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine Mexican
Servings 16
Calories 252 kcal

Ingredients
  

  • 2 sticks unsalted butter plus more for greasing
  • 2 cups sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup good-quality unsweetened cocoa powder
  • 1 cup flour
  • 1 tsp ground Mexican cinnamon canela
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder

Instructions
 

  • Preheat the oven to 350F.
  • Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
  • Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
  • Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Keyword brownies, cayenne, chocolate, spicy