Decadent Mexican Chocolate Brownies with Cinnamon and Chili

These rich, fudgy brownies are made with Mexican chocolate and finished with cinnamon and a touch of chili powder for a small, delightful zing in every bite.

Author:
Tiffany

Servings:
16

Calories:
240 kcal

• 2 tablets Ibarra hot chocolate (2 x 3.17 oz tablets)
• 1/3 cup butter (vegan or dairy)
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup oil
• 1 teaspoon vanilla
• 3/4 cup gluten-free 1-to-1 flour blend (e.g., Bob’s Red Mill)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ancho chili powder
• 1 cup allergen-free semi-sweet chocolate chips

For the topping

• 1 tablespoon sugar
• 1 1/2 teaspoons Ceylon cinnamon

US Customary – Metric

1. Preheat the oven to 350 °F (177 °C). Line a 9×9 baking dish with parchment paper.
2. Chop the Ibarra chocolate discs and place them in a microwave-safe bowl with the butter. Heat on 50% power for 2–2 1/2 minutes, stirring occasionally, until melted and smooth. Let the mixture cool slightly before adding to the batter.
3. In a large bowl, combine the brown sugar, granulated sugar, and eggs. Beat on low speed with a handheld mixer until the mixture thickens and lightens in color, about 1–2 minutes.
4. Add the melted chocolate mixture, oil, and vanilla to the egg and sugar mixture. Beat on low speed until fully combined and uniform in color.
5. In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, salt, cayenne pepper, and ancho chili powder until evenly distributed.
6. Fold the dry ingredients into the wet ingredients with a spatula until just combined. Be careful not to overmix.
7. Fold the chocolate chips into the batter until evenly distributed.
8. Spread the batter into the prepared pan. Mix the sugar and cinnamon, then sprinkle it evenly over the top of the brownies. Let the pan sit at room temperature for 10 minutes before baking.
9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Remove from the oven and allow the brownies to cool in the pan for about 2 hours before slicing and serving.

Substitution for Ibarra chocolate:

• Replace the two chocolate discs with 4 ounces semi-sweet baking chocolate.
• Reduce the butter from 1/3 cup to 1/4 cup.
• Increase the granulated sugar from 1/2 cup to 3/4 cup.

Storage: Store leftover brownies in an airtight container at room temperature for 2–3 days. They may dry out by day three; revive a slice with 10–15 seconds in the microwave.

Brownie tip: For clean slices, use a disposable plastic knife. Slice the brownies as soon as they come out of the oven, then allow them to cool fully before removing the slices from the pan.

Calories: 240 kcal
| Carbohydrates: 29 g
| Protein: 3 g
| Fat: 13 g
| Saturated Fat: 6 g
| Sugar: 22 g