These DOUBLE CHOCOLATE MEXICAN BROWNIES are fudgey and rich with a little kick! These sweet and spicy brownies are perfect for your next Mexican dinner!
My answer to that question “if you could eat one thing for the rest of your life…” is Mexican food. Always Mexican food.
Chips, guac, queso, pico de gallo, fajitas or fish tacos, and a margarita on the rocks, salt. Every. Day.
But really, we take our Tex-Mex seriously over here. I think Cinco de Mayo is one of my favorite days of the year, and the standard theme for wedding showers and birthday parties is Mexican Fiesta. Because how could you NOT have fun with queso, sombreros, and margaritas?!
These Double Chocolate Mexican Brownies have become my go-to dessert to take to get-togethers. They are quick, easy, and such a fun twist on your regular ole chocolate brownies!
Any guesses on the “secret” ingredients included in this recipe to spice things up?!
Mexican cinnamon and cayenne pepper give these brownies the perfect kick! The warmth of the cinnamon, the richness of the chocolate, and the heat of the cayenne… they all complement one another for a winning combo!!
One of my favorite parts about these brownies are the chocolate chips (hence the name, double chocolate) inside and on top! They add a little crunch, and there is no such thing as “too much chocolate.”
So what is your favorite food(s) you could eat every day for the rest of your life?! Once you have a bite of these, you may have a new favorite. 🙂
Follow my Fiesta Pinterest Board for more inspiration for hosting the perfect Mexican dinner!
P.S. Can’t get enough chocolate? Check out my fudge chocolate bundt cake here!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 2 sticks unsalted butter, plus additional for greasing
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon ground Mexican cinnamon (canela)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips (separated in 1/2 cups)
- Preheat the oven to 350 degrees. Lightly grease a piece of parchment paper with butter and use it to line a 9-by-13-inch baking dish, leaving an overhang around the sides.
- In a large bowl, whisk to combine the cocoa, flour, cinnamon, cayenne pepper, salt, and baking soda. Set aside.
- Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat (be sure not to boil). Remove from heat and let cool slightly.
- Add the sugar and mix well with a large spoon.
- Whisk each egg in a bowl and add to the saucepan one at a time, mixing well after each addition.
- Add the vanilla and stir until combined.
- Add the cocoa powder and flour mixture and mix until smooth.
- Add 1/2 cup chocolate chips to the mixture and stir to combine.
- Spread the batter in the prepared pan and sprinkle the other 1/2 cup chocolate chips to the top. Bake until a toothpick inserted in the middle comes out fudgy, about 20 to 25 minutes. Remove from oven and let the brownies cool in the pan. Use the parchment paper to lift out the brownies before slicing.
Adapted from Aaron Sanchez's recipe.