Mexican Chocolate Brownie Sundaes Recipe

Name: Mexican Chocolate Brownie Sundaes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 sticks unsalted butter; 8 ounces semisweet chocolate, chopped; 2 ounces unsweetened chocolate, chopped; 3/4 cup packed dark brown sugar; 3/4 cup granulated sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1/4 teaspoon pure almond extract; 2 cups all-purpose flour; 1/2 teaspoon ground cinnamon, plus a pinch; 1/2 teaspoon salt; 3/4 cup cold heavy cream; Pinch of cayenne pepper

Servings: persons

Cooking spray
2 sticks unsalted butter
8 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract
2 cups all-purpose flour
1/2 teaspoon ground cinnamon, plus a pinch
1/2 teaspoon salt
3/4 cup cold heavy cream
Pinch of cayenne pepper

1
Dulce de leche ice cream, shaved chocolate, toasted almonds and/or dulce de leche, for topping
2
Preheat the oven to 325 degrees F. Line an 8-inch-square baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
3
Melt the butter and semisweet and unsweetened chocolate in a medium saucepan over medium heat, stirring, until smooth.
4
Remove from the heat and whisk in the brown sugar and granulated sugar until combined.
5
Whisk in the eggs, vanilla and almond extract.
6
Add the flour, 1/2 teaspoon cinnamon and the salt and stir until the batter looks like hot fudge.
7
Pour the batter into the prepared baking dish and spread in an even layer.
8
Bake until a toothpick inserted into the center comes out with moist crumbs, 30 to 35 minutes.
9
Transfer to a rack and let cool completely in the pan.
10
Beat the heavy cream, cayenne and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
11
Lift the brownies out of the pan using the foil and cut into pieces.
12
Serve topped with ice cream, the spiced whipped cream, shaved chocolate, almonds and/or dulce de leche.
13
Photograph by Ryan Dausch

1620

kcal

Calories

Fat

170

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: Cooking spray, 2 sticks unsalted butter, 8 ounces semisweet chocolate, chopped, 2 ounces unsweetened chocolate, chopped, and more.

Yes, Mexican Chocolate Brownie Sundaes 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 Chocolate Brownie Sundaes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions