This Mexican brownie recipe is a quick dessert that captures the well-known flavors of Mexican hot chocolate. If you’ve warmed yourself over the hot beverage, you know that combining cinnamon and (usually) a whiff of chile powder amplifies the chocolate’s richness rather than diminishing it.
These Mexican brownies come together quickly using a box mix as the base. That makes them quick and simple enough for an anytime dessert (even busy weeknights) with minimal cleanup.
Ingredients for Mexican Brownies
- Fudge brownie mix: Brownies come in fudgy and cakey versions and this recipe calls for the fudgy kind. Using a box mix makes it a faster, more convenient dessert.
- Cinnamon: A hint of cinnamon is one of the signature spices in this dessert.
- Ancho chile powder: Ancho chile powder packs enough heat to be noticeable and also brings an earthy sweetness to the chocolate.
- Chocolate chips: Any serviceable brownie mix already has an intense chocolate flavor, but dark chocolate chips add a secondary pop of chocolate.
- Eggs: Eggs give the box mix its structure, some richness and much of the moisture.
- Canola oil: Oil helps soften the crumb of the finished brownies, and lends them richness.
Directions
Step 1: Tweak the box mix
Whisk together the brownie mix and the spices and transfer the mixture to a 1 quart glass jar. Top the powdered mix with chocolate chips, then seal the jar. Store the jar in a cool, dry place away from direct light for up to three months.
Editor’s tip: Not all brownie mixes are created equal, so choose the best box mix you can find at your local store. Our test kitchen has compared and rated nine top brands, so you don’t have to.
Step 2: Prepare the brownies
Heat your oven to 350°F. Whisk the eggs, oil and water until they’re well blended. Gradually add the chocolate chips and brownie mix, mixing well to make a smooth, stiff batter. Spread the batter into a greased 13×9-inch baking pan.
Step 3: Bake the brownies
Bake the pan of brownies just until a toothpick inserted into the center comes out clean, usually 20 to 25 minutes (don’t over bake them!). Cool the brownies completely on a wire rack, in their pan, before cutting and serving.
Mexican Brownie Recipe Variations
- Make from scratch: This recipe was deliberately created to produce a quick dessert with minimal cleanup. If you aren’t pressed for time and prefer to bake from scratch, replace the box mix with your favorite homemade brownie recipe. If you’re still looking for a go-to version, we have scores of brownie recipes for you to try.
- Try different peppers: Ancho chiles have an affinity to chocolate and they’re mild enough enjoy in these Mexican chocolate brownies. There are plenty of other ground chile peppers,with varying degrees of heat, you can use. Cayenne isn’t specifically a Mexican spice, but you probably already have some in your pantry (it will increase the brownies heat). Mulato chiles have a natural chocolate note, cascabels are earthy and bold, guajillos are sharp and readily available, and chipotle brings a distinctive smokiness. Experiment a little, and see what you like.
- Glaze the brownies: Double down on flavor by whipping up a batch of our Mexican chocolate dip, and spreading it on the cooled brownies. The dip will set as it cools, giving the brownies a beautiful chocolate glaze that makes them even richer and more indulgent.
How to Store Mexican Brownies
Brownies keep best in an airtight container. Any food storage container with a tight-fitting lid works just fine, from the kind you use for leftovers to a decorative cookie tin. At room temperature they’ll be at their best if you eat them within three days or you can stretch that to as much as five days in the fridge.
Can I make this Mexican chocolate brownie recipe in advance?
You can definitely make them a day ahead of time, the flavors will only improve. The extra resting time provides an opportunity for the cinnamon and ancho flavors to thoroughly permeate the brownies. You can stretch that to a second day if necessary, though it cuts down on the time you’ll have to eat up any leftovers.
Can I freeze Mexican chocolate brownies?
Yes, they freeze pretty well and the absence of frosting or other toppings makes them uncomplicated to work with. You can wrap the brownies individually for snacking, or package a whole pan of brownies to serve later or anything in between. The key is to seal them up airtight, so they don’t dry out or acquire unwanted flavors in the freezer. For a more detailed discussion, check out our guide to freezing brownies.
Mexican Brownie Tips
Do I need to store the dry mixture before using it?
No, that part isn’t mandatory. You can add the spices to your brownie mix and bake it right away. That being said, making up the dry mix at least one week in advance gives time for the flavors of the cinnamon and ancho to work their way through the box mix.
Wouldn’t that jar of brownie mix make a good hostess gift?
You bet! If you dressed up the jar with a fancy label, a fabric cap for the lid or colorful ribbons, it would be a welcome gift in many situations. Just be sure to write the baking instructions on a card, so the recipient knows how to use the mix (or just write out a link that sends them to this recipe).
Can I use a different kind of oil?
Canola oil is the suggested choice here because it has a fairly neutral flavor and it’s widely available. But you can use any other oil you happen to have on hand. Olive oil isn’t the best option because of its distinctive flavor and peanut oil can pose an allergy risk, but corn, sunflower, safflower, grapeseed, avocado and plain old vegetable oil (usually soy) will all work just fine.
