Mexican Chocolate Brownies with Cinnamon Buttercream Frosting

A sweet and spicy end to your Mexican Fiesta, these Mexican Chocolate Brownies are spiced with cinnamon and cayenne and smothered in cinnamon buttercream frosting!

Mexican Chocolate Brownies

 

These brownies are rich and fudgy! They are made with semi-sweet baking chocolate, dark chocolate cocoa powder and loaded with chocolate chunks! The brownies are spiced with both cinnamon and a touch of cayenne and the frosting is loaded with more cinnamon. If you really want to turn up the heat you could double the cayenne in the brownies. I didn’t because Walter isn’t the biggest fan of spice… though it didn’t really matter since he decided these were too rich for his taste…

 

Mexican Chocolate Brownies

If I make a chocolate dessert and Walter decides it is too rich or too chocolatey for him that’s when I know I’ve got a good one. Seriously, it’s actually a compliment. When Walter was a kid he had his teachers and friends convinced that he was allergic to chocolate. He is not, but he had a strong aversion to it as a child. On his friend’s birthdays he was THAT kid with the special cupcake set aside due to his chocolate allergy! We laugh about it now because I don’t know that you can even be allergic to chocolate and if you can it is certainly not common, but he had them all beat! Since marrying a chocoholic (that’s ME) he has opened up a bit more to chocolate, but he’s definitely not a chocolate lover…

These brownies are for CHOCOLATE LOVERS, plain and simple. I mean, look at them, the ooey gooey chocolaty goodness is practically oozing out of the screen πŸ™‚ And they are for adventurous chocolate lovers that like a little spice in their life! If you are all of those things, these are going to be your new favorite brownies!

Mexican Chocolate Brownies

Need more inspiration for your Cinco de Mayo celebrations!? Check out these recipes!

Mexican Pork Sausage Breakfast Tacos

Mexican Chopped Salad

Classic Guacamole

Cilantro Lime Shrimp Taco Salad

Sheet Pan Huevos Rancheros

Chili Lime Mangoritas

Easy Skillet Chicken Enchiladas

Spicy Sweet Potato Black Bean Tacos

Blackened Salmon Tacos with Mango Avocado Salsa

Build-Your-Own Nacho Bar

Mexican Chocolate Brownies

 

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Mexican Chocolate Brownies with Cinnamon Buttercream


  • Author: Sprinkles and Sea Salt
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 mins
  • Yield: A Dozen Brownies

Description

A sweet and spicy end to your Mexican Fiesta, these Mexican Chocolate Brownies are spiced with cayenne and smothered in cinnamon buttercream frosting!


Scale

Ingredients

Mexican Chocolate Brownies

2 oz semi-sweet baking chocolate

1/2 cup coconut oil

1/2 cup white sugar

1/2 cup brown sugar

3 eggs

1 tsp vanilla extract

2/3 cup dark chocolate cocoa powder

1/2 cup white all purpose flour

1/2 tsp baking soda

1 tsp cinnamon

*1/2 tsp cayenne pepper

1/2 tsp sea salt

1/2 cup dark chocolate chunks

Cinnamon Buttercream

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

1/2 tsp sea salt

1 tbsp cinnamon

1 1/2 cups powdered sugar


Instructions

Mexican Chocolate Brownies

Pre-heat oven to 350Β°F

Melt chocolate and coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)

In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture

Add white and brown sugar, mix until fully combined

Add eggs 1 at a time

Mix in vanilla extract

In a small bowl, whisk together cocoa powder, flour, baking soda, cinnamon, cayenne pepper and sea salt

Slowly add dry mixture to the wet ingredients, mix until fully combined

Fold in dark chocolate chunks

Spread batter in an even layer in a greased 9X9″ brownie pan

Bake for 22-24 minutes

Allow to cool completely

Cinnamon Buttercream

In the bowl of an electric mixer fitted with a blade attachment, add the butter, beat on high

Add vanilla extract and sea salt, beat

Scrape down the side, beat again

In a small bowl, whisk together the cinnamon and powdered sugar

Slowly add the cinnamon sugar mixture to the mixer bowl, mix until completely combined and frosting is thick

Once the brownies are completely cool, spread on a thick layer of frosting, cut into squares


Notes

*adjust depending on heat tolerance, 1/2 tsp gives them a nice kick!

  • Method: bake

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Mexican Chocolate Brownies

 

Leave a Comment

  1. oh em gee!! these look so good! I love the combo of chocolate and chilli! perfect! have a great day today!

  2. Wow these look good! I love dark chocolate!

  3. Kate said:

    I was hoping to make these next weekend. Any way I can make the frosting ahead of time? If so, how long would I need to take it out of the fridge to make it more spreadable? Thanks!

    • Hi Kate! Yes you can definitely make the frosting ahead of time. I would take it out about an hour before you are ready to frost πŸ™‚

  4. Emily said:

    Does it double well? I don’t want to run out and I have a feeling these will be too glorious to pass up.

    • Yes! I would make sure to use a larger pan instead of making the brownies thicker – they are very fudgey so you want to make sure they cook through!