Mexican Brownies Recipe

Gather your ingredients.

Preheat the oven to 325 F. Line a 8 x 8-inch baking pan with parchment paper. Cut the paper in a square that will fit in the bottom of the pan with 4 flaps on each side that will line the sides. You can do this by making a 90-degree cut at the corners where each side meets. 

Place the butter and sugar in a large, microwave-safe bowl. You will do most of the stirring in this bowl, so make sure to pick one that will fit all of the batter. Heat it in the microwave for 1 to 2 minutes. Remove it from the microwave and stir. We used a whisk, but you can also use a hand-mixer.

Allow it to cool on the counter for a few minutes, then stir in the vanilla extract, cayenne pepper, ground cinnamon, and cocoa powder. 

Add in one egg at a time to the butter and sugar mixture, mixing after each addition. 

In another bowl whisk together the flour, baking soda, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients. Mix until the flour mixture has been completely incorporated, but do not overmix.

Gently stir in the chocolate chips and chocolate bar chunks. If you are adding nuts, add them now as well.

Pour the brownie batter into the prepared pan and smooth the top so that it is even.

Place the brownies in the oven and bake for 25 to 30 minutes, or until the brownies are set. 

Allow the brownies to cool slightly in the pan and then lift the sides of the parchment paper to lift the brownies out of the pan. 

Cut the brownies when they have mostly cooled to get the cleanest cuts. 

Enjoy them with a cold glass of milk or a cup of Mexican Hot Chocolate.