Mexican Chocolate Brownies

Help, I'm eating brownies for breakfast. I took out bread to make toast, looked at it, set it down, and grabbed a brownie. But I ask you, what's better with coffee... toast, or a chocolate brownie?? Just don't even answer if you're going to say toast.


I made these for my mom's birthday dinner last night. PERFECT end to a Mexican fiesta. The tiny amount of chili powder combined with the cinnamon push these already rich, moist and fudgy brownies over the edge. The edge of AWESOME.

Mexican Brownies
Recipe adapted from Aaron Sanchez's Mexican Brownies

2 sticks unsalted butter, plus more for greasing
2 oz. bittersweet or semi-sweet chocolate
2 cups sugar
4 large eggs
2 tsp vanilla
2/3 cup unsweetened cocoa powder
1 cup flour
1 tsp cinnamon
1/8 tsp chili powder or cayenne pepper
1/4 tsp instant espresso
1/2 tsp salt
1/2 tsp baking powder
1 bag semi-sweet chocolate chips

Preheat oven to 350. In a large saucepan, melt butter over medium-low heat.


Add the 2 oz. of chocolate and stir until melted. Remove from heat and let cool slightly. Then add sugar, eggs and vanilla. Stir.


Now add flour, cocoa powder, cinnamon, chili powder, espresso, baking powder and salt. Stir until combined.


Finally, add chocolate chips.


Place parchment paper in 9x13 baking dish. Butter parchment. Pour in brownie batter, and bake for 20-25 minutes or until an inserted toothpick comes out clean.


I forgot to take a picture when it came out of the oven. So sorry. Time to go eat toast now (more brownies).