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Easy Mexican Brownies

Delicious brownies with a twist of cinnamon and ancho chile pepper for a unique flavor.

  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 package fudge brownie mix (13×9-inch pan size)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ancho chile pepper
  • 3/4 cup dark chocolate chips
  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1/4 cup water

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the brownie mix, ground cinnamon, and ground ancho chile pepper.
  3. In a separate bowl, whisk the eggs, canola oil, and water until blended.
  4. Combine the dry mixture with the wet ingredients and stir until combined.
  5. Grease a 13×9-inch baking pan and spread the brownie batter evenly.
  6. Bake for 20 to 25 minutes until a toothpick comes out clean.
  7. Let the brownies cool completely on a wire rack.

Notes

Can store brownies in an airtight container for up to four days or freeze for two to three months.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 brownie
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: brownies, dessert, chocolate, Mexican, cinnamon