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!
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…
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 🙂 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!
Need more inspiration for your Cinco de Mayo celebrations!? Check out these recipes!
Mexican Pork Sausage Breakfast Tacos
Cilantro Lime Shrimp Taco Salad
Easy Skillet Chicken Enchiladas
Spicy Sweet Potato Black Bean Tacos
Blackened Salmon Tacos with Mango Avocado Salsa
Mexican Chocolate Brownies with Cinnamon Buttercream
- 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!
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 350°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!
- Prep Time: 10 mins
- Cook Time: 22 mins
- Method: bake
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oh em gee!! these look so good! I love the combo of chocolate and chilli! perfect! have a great day today!
Thanks, Georgie! Happy Cinco de Mayo!
Wow these look good! I love dark chocolate!
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 🙂
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!
These looked amazing and i was so excited to make them. The recipe came together really quickly and was super easy to follow. As pretty as they aRe, the end result caMe out super salty and we couLdn’e even finish thr squares we cut. If i were to make these again, id cut the salt in half. I used the trader joe’s sea salt.
★★★
These are AMAZING. I have made them 3 times and am getting ready to MAke them a 4th today. The saltiness in the buttercream is the perfect finish to the mild spiciness of the brownie. It’s one of the best desserts I have made. I usually only do the 1/2 tsp of chili powder because we have 2 young boys who don’t like things too spicy, but they love these.
★★★★★
Amy! I am so glad your family is loving these brownies, we love them too! Thanks so much for letting me know and for leaving a review 🙂
These were a hit! I substituted 1/2 butter and 1/2 cream cheese for the frosting and they turned out great! I will say that you cam definitely taste the salt so next time would reduce the amount of salt by half.
★★★★★