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