Brownies are always a family favorite, and if you and yours love spice in your life, mixing in a little heat is a real treat. This Mexican brownies recipe mixes the power of the cayenne pepper with delicious earthy chocolate. It’s perfect with a creamy vanilla ice cream scoop on the side or double-down on the cocoa with some simple chocolate sauce (or try this spicy chocolate sauce recipe to double-down on this spicy dessert!)
Give this spicy dessert a shot at your next summer barbecue or after a tasty Mexican meal. It is sure to be a surprising hit.
- Preheat the oven to 350 Fahrenheit.
- Grease pan (9″ x 13″).
- Melt the butter in a non-stick saucepan using low to medium-low heat. Do not boil.
- Remove butter from heat and allow it to cool slightly.
- Add eggs and sugar to the butter in sauce pan and stir until the mix is creamy.
- Stir in cayenne pepper powder, cocoa powder, cinnamon, flour, baking powder, and salt. Stir until mix is smooth.
- Slowly pour mix into greased pan making sure the it is evenly distributed.
- Place pan in oven and bake for 20 minutes.
- After cooking, let brownies rest and cool for 5 minutes before cutting.