Recipes Global Cuisines Latin American Mexican Mexican Brownies 4.6 (73) 57 Reviews 18 Photos I found this Mexican brownie recipe a while ago but changed it quite a bit, so here is my version. This type of brownie is not too sweet or too dense. I would definitely say this is a mature brownie. Submitted by caroliney_ Updated on February 5, 2025 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 30 Yield: 30 brownies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 30 servings 1 ½ cups unsalted butter 3 cups white sugar 6 large eggs 1 tablespoon vanilla extract 1 ½ cups all-purpose flour 1 ¼ cups unsweetened cocoa powder 1 ¾ teaspoons ground Mexican cinnamon (canela) ¾ teaspoon kosher salt ¾ teaspoon baking powder ½ teaspoon ground pequin chile pepper Directions Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles. Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing. Cook's Notes If you can't find ground pequin pepper, substitute ground cayenne pepper. I Made It Print 120 home cooks made it! Nutrition Facts (per serving) 206 Calories 11g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 206 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 32% Cholesterol 62mg 21% Sodium 76mg 3% Total Carbohydrate 27g 10% Dietary Fiber 1g 5% Total Sugars 20g Protein 3g 5% Vitamin C 0mg 0% Calcium 22mg 2% Iron 1mg 6% Potassium 79mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.