Let’s talk about how to make Mexican brownies, shall we? They’re super easy. Here goes. Here we have lots of chocolaty goodness and lots of seasonings, and the recipe even includes a bit of heat from the blast of cayenne powder and cinnamon, with a huge flavor addition of ancho powder. We’re talking Mexican Brownies, my friends, and it’s a recipe you’re going to want in your recipe box. I made an extra large batch of these Mexican Brownies recently and gave some to my neighbor. The next day he brought two slices to work, where his coworkers fought over them and demanded the recipe. They even bribed him with hot sauce to bring more in. These brownies are in DEMAND, my friends! Don’t they look awesome? The real key here, though, in my opinion, is the ancho powder. Ancho powder is made from ground and dried poblano peppers, and they offer an earthy, almost chocolaty, rich flavor, which is a perfect pairing with chocolate.
Dark Chocolate. Unsweetened. Butter. Light Brown Sugar. Spices. Cinnamon, cayenne, ancho powder, salt. Eggs. Vanilla Extract. Flour. Milk Chocolate.
Add the dark chocolate and butter to a large microwave-safe dish and microwave it on HIGH for 1 minute. Remove, stir, and microwave another 30 seconds, or until the chocolate is melted completely through. Vigorously stir in the eggs and vanilla, then stir in the flour a bit at a time until the mixture thickens up nicely. Stir in the milk chocolate chunks, then pour the mixture into the baking dish. Cool slightly, cut it into squares, and serve! This particular recipe does have a bit of heat from the cayenne powder, though it isn’t heat that jumps out at you. It is much more of a blooming heat that warms the mouth and tongue the longer you eat them. You can easily omit the cayenne powder for milder heat, or add in extra or spicier chili powder, such as ghost pepper powder, for hotter brownies. Don’t worry, these Mexican brownies don’t taste like chili. The chili powders completely enhance the flavor of the chocolate. Just beware. They are very addictive. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You can also store them in the fridge for 7-10 days to prolong the life of your brownies, though they might not last that long without being eaten! To freeze your brownies: First, make sure they’ve cooled completely. Once cool, wrap them in plastic wrap and store them in a sealed container or bag in the freezer. They will keep for up to 3 months.
Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
