Mexican Brownie with Chili and Cinnamon Recipe
This brownie has an intense chocolate flavor with a hint of chili and cinnamon that warms you up without burning your tongue. In Mexico, chocolate has been paired with spices and chili for centuries, so this dessert is a nod to that tradition in a very homely, cake-style version. It’s perfect for a movie night or as a sweet finale to a meal with a Mexican twist.
This brownie combines the dense, fudgy interior of a classic chocolate cake with a warming note of chili and cinnamon inspired by the Mexican tradition of spiced cocoa. The sweetness and slight bitterness of dark chocolate meet a gentle burn in the throat that appears only after a moment. That makes every bite more exciting than regular brownie and practically begs you to reach for another piece.
Chef's tips
Make sure the chocolate–butter mixture is only slightly warm when you add it to the eggs – if it’s too hot, it can scramble them and ruin the texture of the cake. It’s better to slightly underbake than overbake brownie: when the edges are set, the center is still soft, and the skewer comes out with moist crumbs, take the tin out of the oven, as the cake will continue to cook while it cools. Start with the amount of chili given, and if you’re baking for people who love spicy flavors, increase the dose by a pinch next time.
How to serve
Serve cut into small squares with a spoonful of thick cream or a scoop of vanilla ice cream to soften the heat of the chili. It goes perfectly with strong coffee, espresso, or a glass of red wine, especially during a movie night or a dinner with a Mexican vibe. For casual gatherings I like to serve it on a large board together with fresh orange wedges, which enhance the chocolate flavor.
Ingredients
- dark chocolate - 200 g
- butter - 150 g
- sugar - 180 g
- eggs - 3 pieces
- wheat flour - 120 g
- cocoa powder - 20 g
- cinnamon - 1 teaspoon
- chili powder - 0.5 teaspoons
- salt - 0.25 teaspoons
- vanilla extract - 1 teaspoon
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a baking tin of about 20×20 cm with baking paper.
- Break the chocolate into pieces and cut the butter into cubes. Place them together in a bowl set over a pot of gently simmering water (the bottom of the bowl should not touch the water) and stir until everything melts and combines into a smooth mixture. Set aside for a few minutes to cool slightly.
- In a separate bowl, mix the eggs with the sugar and vanilla, whisking by hand or with a mixer for 2–3 minutes until the mixture is paler and slightly fluffy.
- Pour the cooled chocolate–butter mixture into the eggs and gently mix until combined.
- In another bowl, sift together the flour, cocoa powder, cinnamon, chili powder, and salt. Stir the dry ingredients with a spoon.
- Add the dry ingredients to the wet mixture and gently fold with a spatula just until combined – do not overmix, or the brownie will turn out too dense.
- Pour the batter into the prepared tin and smooth the top. Place in the preheated oven and bake for 20–25 minutes, until the edges are set and the center is still slightly fudgy – a skewer inserted into the center should come out with a few moist crumbs, not completely dry.
- After baking, leave the brownie in the tin to cool completely; it will then be easier to cut into squares and will keep its moist interior.
Storage
Store leftover brownie tightly wrapped or in an airtight container at room temperature for 2–3 days, or in the fridge if your kitchen is very warm. You can also freeze individual squares and thaw them at room temperature or briefly warm them in the oven before serving.
