Mexican Chocolate Brownies

Multiple Mexican Chocolate Browines sit on a white lattice tray with more on a white cake stand with a glass of milk in an orange glass.

4.75 from 4 votes

These irresitible Mexican Chocolate Brownies are easy enough to whip up on the spur of the moment. Brimming with flavor these are neither fudgy nor cakey. They are the perfect brownie to top with the Hot Honey Ganache.

Prep Time30

Cook Time30

Ganache20

Total Time1 20

Course: Brownies

Cuisine: American

Keyword: brownies, Chocolate Brownies, Mexican Brownies,

Servings:

Calories: 349kcal

Author: Helen S. Fletcher

Equipment

9x9 inch square pan

Ingredients

Mexican Chocolate Brownies

7 ounces semisweet chocolate (200 grams)
¾ cup unsalted butter (170 grams or 1 ½ sticks)
3 tablespoons cocoa (Dutch or natural)
1 teaspoon cinnamon
¼ teaspoon cayenne pepper
1 ½ cups granulated sugar (300 grams)
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour (140 grams)

Hot Honey Ganache

¼ cup heavy cream
2 tablespoons honey
1 tablespoon unsalted butter
⅛ teaspoon cayenne pepper
5 ounces semisweet chocolate (140 grams)

Instructions

Mexican Chocolate Brownies

Preheat the oven to 350°F. Line a 9x9" square pan with parchment paper, allowing the sides of the paper to overhang the pan. Spray the paper and the pan with a non-stick baking spray. Set aside.
Melt the chocolate and butter together in the microwave or in a pan on top of the stove. If melting on the stove, it is best to use a double boiler. Stir to mix throughly. Cool to lukewarm.
In the meantime, sift the flour, cocoa, cinnamon and cayenne pepper together.
Place the chocolate mixture, granulated sugar, vanilla and eggs in the bowl of a mixer fitted with the paddle attachment. Beat on medium low to mix completely.
Add the flour mixture and beat on medium to blend, scraping down as necessary. After removing the bowl from the mixer, use a plastic spatula to stir from the bottom up to make sure everything is well mixed. This is a very thick batter.
Scoop the batter into the prepared pan and smooth it out. Bake for about 30 minutes until a tester inserted in the center comes out with just a bit of moist crumbs clinging to it.
Cool completely before glazing.

Hot Honey Ganache

Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil.
Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don't form. Do not whisk as they creates air bubbles.
Release the brownies from the pan and turn them upside down on a cooling rack that is placed over waxed paper. This will make the flatest layer for glazing.
Pour the glaze in the center of the brownies and spread it to the edges with an offset spatula. Allow it to set up for several hours. If in a hurry, place it in the fridge for 30 or so minutes until set. It may not be as shiny as letting it sit at room temperature but it will still look good and taste the same.
The ganache will set up firmly and stay that way. Cut 4 across and 4 down for 16 brownies.
Store covered, in a single row. They will last for 4 days at room temperature.
It is best to freeze the brownies whole. Wrap well and freeze for several months. Thaw at room temperature and finish with the ganache.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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Beat the brownies only until everything is completely combined.

Don't over bake them. A few moist crumbs should adhere to the tester when done.

The ganache will set up firmly is left for a few hours. Chill briefly to hurry it along.

Bittersweet chocolate can be used if desired.

Be sure to sift the dry ingredients because cocoa is often lumpy and those lumps don't always mix well in the finished dish.

Either Dutch or natural cocoa can be used. Dutch cocoa will make a darker brownie.

A half cup of toasted pecan pieces can be added.

Certainly chocolate or cinnamon chips work well here.

The spice level can be adjusted by adding more or less cayenne pepper. As the recipe is written, you know the cayenne pepper is there but it doesn't overwhelm or set your mouth on fire.

If you're not into heat, omit the cayenne pepper.

The ganache can be omitted if desired for a more plain brownie.

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