Mexican Brownies Recipe

Name: Mexican Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces unsweetened chocolate, chopped; 1/2 cup (1 stick) unsalted butter; 1 1/4 cups (packed) golden brown sugar; 1 tablespoon ground cinnamon; 1/4 teaspoon salt; 3 large eggs; 1 teaspoon vanilla extract; 3/4 cup all purpose flour; 1 cup milk chocolate chips (about 6 ounces); 1 cup (packed) golden brown sugar; 1/4 cup whipping cream; 1 tablespoon unsalted butter; 3/4 tablespoon vanilla extract; 1/2 cup sliced almonds

Servings: persons

4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

1
Preheat oven to 325F.
2
Line 8-inch square baking pan with foil, extending foil over sides.
3
Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth.
4
Cool 5 minutes.
5
Whisk in sugar, cinnamon, and salt.
6
Whisk in eggs, 1 at a time, then vanilla.
7
Continue to whisk until batter is smooth, about 2 minutes.
8
Add flour and whisk just until blended.
9
Stir in chocolate chips.
10
Pour batter into prepared pan, smoothing surface.
11
Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.
12
Cool completely in pan on rack.
13
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil.
14
Remove from heat; mix in vanilla.
15
Cool 10 minutes.
16
Whisk until thick enough to spread.
17
Spread over brownie.
18
Sprinkle with almonds.
19
Let stand until topping sets, about 1 hour.
20
(Can be made 1 day ahead.
21
Cover and keep chilled.)
22
Using foil as aid, life brownie from pan.
23
Cut brownie into 16 squares.
24
Serve cold or at room temperature.

1451

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces unsweetened chocolate, chopped, 1/2 cup (1 stick) unsalted butter, 1 1/4 cups (packed) golden brown sugar, 1 tablespoon ground cinnamon, and more.

Yes, Mexican Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions