Recipes Cuisine Latin American Mexican Mexican Brownies 4.6 (73) 57 Reviews 18 Photos I found this recipe a while ago, but I changed it quite a bit, so here is my version. This type of brownie is not too sweet nor too dense. I would definitely say this is a mature brownie. Submitted by caroliney_ Updated on January 5, 2017 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 30 mins Total Time: 1 hr 10 mins Servings: 30 Yield: 30 brownies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 30 servings 1 ½ cups unsalted butter 3 cups white sugar 6 eggs 1 tablespoon vanilla extract 1 ¼ cups unsweetened cocoa powder 1 ½ cups all-purpose flour 1 ¾ teaspoons ground Mexican cinnamon (canela) ½ teaspoon ground pequin chile pepper ¾ teaspoon kosher salt ¾ teaspoon baking powder Directions Preheat oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles. Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. Mix in vanilla extract. Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Sprinkle in any salt caught in the sifter. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan, and use parchment paper handles to remove the brownies for slicing. Cook's Notes If you can't find ground pequin pepper, substitute ground cayenne pepper. I Made It Print 118 home cooks made it! Nutrition Facts (per serving) 206 Calories 11g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 206 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 32% Cholesterol 62mg 21% Sodium 76mg 3% Total Carbohydrate 27g 10% Dietary Fiber 1g 5% Total Sugars 20g Protein 3g 5% Vitamin C 0mg 0% Calcium 22mg 2% Iron 1mg 6% Potassium 79mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.