Cinnamon-Spiced Mexican Chocolate Brownies
Dense, fudgy brownies infused with rich Mexican chocolate and a hint of warm cinnamon, delivering a complex and satisfying chocolate experience. This mexican-inspired desserts ready in about 43 minutes layers (1 stick) unsalted butter, chopped Mexican chocolate, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 oz, chopped Mexican chocolate
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.
- Step 2: In a small saucepan, melt 1/2 cup unsalted butter and 2 oz chopped Mexican chocolate over low heat, stirring until smooth and combined. Remove from heat.
- Step 3: Transfer the chocolate-butter mixture to a large bowl and whisk in 1 1/4 cups granulated sugar until fully incorporated.
- Step 4: Whisk in 2 large eggs one at a time, then add 1 tsp vanilla extract, mixing until smooth.
- Step 5: In a separate bowl, sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp ground cinnamon, and 1/4 tsp salt.
- Step 6: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 8: Bake for 25-28 minutes until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
- Step 9: Cool completely in the pan on a wire rack before lifting the brownies out using the parchment overhang and cutting into 16 squares.
Frequently asked questions
How long does Cinnamon-Spiced Mexican Chocolate Brownies take to make?
Total time is about 43 minutes (15 min prep + 28 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cinnamon-Spiced Mexican Chocolate Brownies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cinnamon-Spiced Mexican Chocolate Brownies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Mexican Chocolate Brownies for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Mexican Chocolate Brownies?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
