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Mexican Brownies

If you have a weakness for brownies, these fudgy, truffle-like morsels, with a hint of cinnamon and cayenne pepper, will have you going back for seconds. But a word to the wise — a brownie’s worst enemy is over baking, which makes them dry, so be diligent about testing them.

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Test Kitchen Tip

The heat from the cayenne pepper in these brownies is very subtle, but if you’re sensitive to it, leave it out.


Preheat oven to 350°. Coat a 9-inch square baking pan with nonstick spray.

Whisk together flour, cocoa, cinnamon, salt, baking powder, and cayenne.

Melt chocolate and butter with granulated sugar, brown sugar, and espresso powder in a saucepan over low heat.

Off heat, stir in eggs and vanilla. Stir in flour mixture just until incorporated. Transfer batter to prepared pan.

Bake brownies until a toothpick inserted into center comes out with a few moist crumbs, 25 minutes. Transfer brownies to a rack and let cool completely. Cut brownies into 16 squares.


Adding cinnamon and cayenne pepper to the brownies gives them depth of flavor and a kick of heat.


To be sure the eggs don’t get scrambled, stir them into the chocolate mixture off heat.

Nutritional Facts

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