Spicy Chocolate Mexican Brownies

Spicy Chocolate Mexican Brownies: Rich, fudgy, and spicy! Indulge in these decadent treats infused with cayenne pepper and Mexican chocolate. Bake now and get ready to swoon!

Rich, fudgy, and irresistibly spicy, these Mexican brownies will take your taste buds on a wild ride. With a kick of cayenne pepper, a dash of crushed red pepper flakes-infused chocolate, and a sprinkle of fresh cilantro, these decadent treats will leave you wanting more of their bold, complex flavors.

Ready Time

40 mins


6 servings


  • 1 and 1/2 sticks of unsalted butter, plus more for greasing the pan
  • 1 cup of sugar
  • 4 large eggs
  • 1 teaspoon of pure vanilla extract
  • 1/4 cup of unsweetened cocoa powder
  • 1 and 1/4 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground cayenne pepper, or more to taste
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of chopped pecans or walnuts, optional
  • 1/2 cup of crushed red pepper flakes-infused Mexican chocolate tablets, or 1-2 teaspoon of ground cinnamon
  • 1/4 cup of chopped fresh cilantro leaves, for garnish


Preheat your oven to 350°F (180°C) and grease an 8-inch square baking pan with butter, making sure to coat it evenly.

Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally, until the butter is melted.

Bring the mixture to a simmer and cook for about 5 minutes, or until it reaches 235°F on a candy thermometer.

Remove the saucepan from the heat and stir in the cocoa powder until it’s well combined.

Let it cool slightly.

Stir in the eggs one at a time, followed by the vanilla extract.

Make sure each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, salt, and cayenne pepper.

Add this dry mixture to the saucepan and stir until just combined.

Stir in the chocolate chips until they’re melted and the mixture is smooth.

If using nuts, fold them into the batter with a rubber spatula.

If using crushed Mexican chocolate tablets or ground cinnamon, stir them in at this point.

Pour the batter into the prepared baking pan and smooth the top.

Bake for about 25-30 minutes or until a toothpick inserted 2 inches from the pan’s edge comes out with a few moist crumbs.

Let the brownies cool completely in the pan before cutting into 6 equal pieces and garnishing with chopped cilantro leaves, if desired.


Make sure to use high-quality chocolate for the best flavor. Don’t overmix the batter, as it can lead to tough brownies.

If you’re new to spicy desserts, start with a smaller amount of cayenne pepper and adjust to taste.

For a more pronounced spice flavor, use more cayenne pepper or add diced jalapeños to the batter. Use chopped nuts for added texture and flavor.

For a twist, substitute the semi-sweet chocolate chips with bittersweet or white chocolate chips.

If using Mexican chocolate tablets, crush them into small pieces for the best distribution of flavor. These brownies are best consumed within a few days, so be prepared to share or store them in an airtight container in the fridge for up to a week.

Nutrional Value

  • Calories: 340
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 80mg
  • Sodium: 150mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 3g
  • Sugars: 25g
  • Protein: 4g
Spicy Chocolate Mexican Brownies
Spicy Chocolate Mexican Brownies

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