Mexican Brownies

My daughter, Chuls has taken quite a shine to Aarón Sanchez.  She rooted for him on The Next Iron Chef and laughs at his antics on Chef versus City.  He became even cooler when she found out he was Zarela Martínez’s son.  

When she spotted these brownies I knew mommy was in for a treat.   

Did it phase her that these brownies had chili powder, nah “that’s so Aarón mom, he loves flavor.”


Clearly I cannot take credit for these babies, but I can tell you they were tasty.  I should know.  I had two. 

The complete recipe is prepared in one saucepan.  Little clean up is always a plus.  Dust with a mix of powdered sugar and cocoa and settle in for a rich evening. Enjoy!

Don’t be turned off by the addition of chili in these brownies.  As you can see the recipe calls for only 1/4 tsp.  The chili gives the chocolate a nice boost and lends a small smoky backdrop.  I suggest the pequín powder. 

Mexican Brownies

2 sticks unsalted butter, plus more for greasing

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

2/3 cup good quality unsweetened cocoa powder

1 cup all purpose flour

1 teaspoon ground Mexican cinnamon (canela)

1/4 teaspoon pequín chili powder or cayenne pepper

1/2 kosher salt

1/2 teaspoon baking powder

1. Preheat the oven to 350°. Line a 9×13 inch baking dish with parchment paper, leaving an overhang on two sides.  Press the paper into the corners of the pan and lightly grease the paper with butter.

2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.

3. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

adapted from Chef Sanchez

Love Chuls? Check out her other recipes…

Tomato Basil and Balsamic Pasta

Pretty Pancakes

Chocolate Chip cookies with Chickpeas





  1. says

    I love spiced up chocolate and these look fantastic! In fact my favorite hot cocoa is a Mexican hot chocolate. I must say Chuls that you are quite a talented girl, not that I am surprised given who your mom is :)

  2. says

    I love the addition of the chili here…what a great twist to a family classic. I hope you are having a wonderful day. Thank you for sharing your heart and this fantastic recipe. I’m hungry now!

  3. says

    Hi Bonnie, Your daughter sounds so cute :) The brownies sound and look like my kind of brownie. Thanks for sharing the recipe and educating me on (Mexican)American chefs.

  4. says

    OMG! I’ve gotta make these brownies!!!!! I once made a chocolate cake with chili in it. I think it was called Mexican Chocolate Cake (I don’t remember now, and I don’t remember if I blogged about it or not. ) It was good!!! Anywho, I look forward to making the brownies. I think it’s great that Chuls has picked all these great recipes. I’m going to check out the other recipes. Thanks, Chuls! 😉

  5. says

    These look and sound interesting. I’ll wager they are also delicious. This is my first visit to your site and I’ve really enjoyed browsing through your earlier entries. I’ll definitely be back. I hope you have a great day. Blessings…Mary

  6. says

    Awww…. I heart Chuls!!! I don’t watch much Aaron Sanchez but I did love him on the Chopped All-Stars tournament. Saw your facebook update fo the brownies and now I must totally make them. they look DIVINE!!! Will do so after a much-needed holiday 😉


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