Description
These Easy Mexican Brownies put a spicy twist on the classic dessert. Starting with a box mix, they get a bold upgrade with cinnamon, ancho chile powder, and dark chocolate chips. The result is fudgy, gooey brownies with a warm kick, perfect for potlucks, parties, or just indulging at home.
Ingredients
-
1 box fudge brownie mix (about 510 g / 18 oz)
-
1 tsp ground cinnamon
-
1/2 tsp ancho chile powder
-
1 cup dark chocolate chips
-
2 large eggs
-
1/2 cup canola oil
-
1/4 cup water
Instructions
-
Preheat oven to 350°F (175°C) and grease a 13×9 inch baking pan.
-
In a large bowl, whisk together the brownie mix, cinnamon, and ancho chile powder.
-
Stir in the dark chocolate chips.
-
In another bowl, beat together eggs, oil, and water until smooth.
-
Add the wet mixture to the dry and stir until combined.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 20 minutes, or until a toothpick inserted comes out with moist crumbs.
-
Cool completely in the pan before cutting into squares.
Notes
Do not overbake—check at the 20-minute mark to keep them fudgy.
Adjust chile powder to taste for more or less heat.
A sprinkle of sea salt before baking enhances flavor.
Can be made with gluten-free mix and light olive oil if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American fusion