Compositions for Dining

Mexican Brownies

Sweet, with just a little heat.
Authored by: Schlepper
Estimated Cost: $10
Difficulty: Easy
Suggested Beverage: Milk, Port Wine
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 153

Equipment and Supplies

  • 2-quart saucepan
  • stand mixer or Medium Mixing Bowl
  • spatula
  • Wire Cooling Rack
  • 9" x 13" baking pan


  • 2 eggs
  • ½ cup granulated sugar
  • 1 cup unsalted butter
  • ½ cup all-purpose flour
  • cup dark cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon, ground
  • ¾ teaspoon ancho powder, adjust to heat preference
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder


  • Preheat oven to 350°.
  • Grease a 9" x "13" pan with butter, shortening or lard.
  • Melt the butter in a non-stick saucepan using low heat. Do not allow to boil. Remove saucepan from the heat and allow it to cool slightly.
    1 cup unsalted butter
  • Add eggs and sugar to the butter in the saucepan and stir until the mix is creamy. This is why you want the saucepan to cool a little. If you don't, the eggs will scramble.
    2 eggs, ½ cup granulated sugar
  • Stir in ancho powder, cocoa powder, cinnamon, vanilla, flour, baking powder, and salt. Stir until the mix is smooth.
    ½ cup all-purpose flour, ⅓ cup dark cocoa powder, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¾ teaspoon ancho powder, ¼ teaspoon salt, ¼ teaspoon baking powder
  • Slowly pour the mix into a greased pan making sure it is evenly distributed.
  • Place the pan in the oven and bake for 20 minutes .
  • If you are strong of will, let those puppies cool on a rack for 10 minutes.

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