Mexican Spiced Chocolate Brownies

Mexican Spiced Chocolate Brownies

Mexican Spiced Chocolate Brownies

These rich chocolate brownies spiked with smoky Ancho chile powder, cinnamon, nutmeg and cayenne add a spicy-sweet finish to a Mexican meal or Cinco de Mayo celebration.

  • Yield:

    9 squares


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4 ounces of unsweetened chocolate
1/2 cup (1 stick) of unsalted butter
1/2 cup of packed brown sugar
1/2 cup of granulated sugar
2 eggs
1/2 cup of all-purpose flour
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ancho chile powder
1/4 teaspoon of nutmeg
1/8 teaspoon of cayenne pepper
1/4-1/2 teaspoon of flaked sea salt


  1. Preheat oven to 350°F. Line an 8x8-inch baking pan with foil leaving 1-inch overhang on ends; coat bottom with cooking spray or butter.
  2. Place chocolate and butter in a mixing bowl. Heat in microwave on medium-high power 2 minutes or until butter is melted. (Or use a saucepan over medium heat). Stir until chocolate is melted, returning to microwave for a few more seconds if needed.
  3. Stir in sugars until well blended. Mix in eggs. Add flour, cinnamon, chili powders and nutmeg. Stir until smooth. Spread into prepared pan. Sprinkle top evenly with salt if desired. Bake 25-30 minutes until pick inserted in center comes out clean. Cool before cutting into squares.