Flavorful Mexican Chocolate Brownies with Cinnamon
These Mexican chocolate brownies with cinnamon offer a rich, fudgy texture combined with warm spices for a comforting and nostalgic dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 3.5 oz (100 g) unsweetened Mexican chocolate (e.g., Ibarra or Abuelita)
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour (or almond flour for gluten-free)
- 2 tbsp (15 g) unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Optional: 1/2 tsp espresso powder
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan with butter or line it with parchment paper.
- Melt the Mexican chocolate and butter together using a double boiler or microwave in 30-second bursts, stirring until smooth (3-5 minutes).
- In a separate bowl, whisk together granulated sugar, light brown sugar, eggs, and vanilla extract until light and fluffy (2-3 minutes).
- Slowly pour the melted chocolate-butter mixture into the sugar-egg mix and fold gently until combined.
- Sift together the flour, cocoa powder, ground cinnamon, salt, and optional espresso powder in another bowl.
- Gradually fold the dry ingredients into the wet chocolate batter gently until no streaks remain.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with moist crumbs but not wet batter.
- Remove from oven and let cool in the pan on a wire rack for at least 20 minutes.
- Cut into squares and serve slightly warm or at room temperature.
Notes
Melt chocolate slowly to avoid seizing. Cream eggs and sugars until light and fluffy for best texture. Fold dry ingredients gently to avoid toughness. Check brownies at 25 minutes to avoid overbaking. Let cool completely before slicing for clean cuts. Variations include adding cayenne pepper for heat, nuts for crunch, or making vegan substitutions.
Nutrition
- Serving Size: 1 brownie square (as
- Calories: 220
- Sugar: 20
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: Mexican chocolate brownies, cinnamon brownies, fudgy brownies, easy brownies, homemade brownies, chocolate dessert, Mexican dessert