I’ve had a craving for something extremely chocolatey for the last couple of weeks, so I thought I’d give in and bake some brownies for the first time in a while. My boyfriend had been talking about cooking something Mexican at some point, which prompted me to look for a dessert to match – and that’s when I found the recipe for these Mexican chilli and cinnamon brownies.
I’ve seen a few recipes for chilli brownies before, but this one seemed unique thanks to the addition of cinnamon, which goes really well with chocolate.
As mentioned, I did want to make something *really* chocolatey, so I adapted the recipe to include more than just cocoa powder. As well as the cocoa, I threw in some chopped dark chocolate (just standard supermarket chocolate) and a little bit of the Aztec hot chocolate I got in the most recent William Curley subscription box.
In the original recipe, the chilli kick comes from a quarter of a teaspoon of cayenne pepper, but I read some comments that suggested this doesn’t make the brownies spicy enough. So I thought I was well within my rights to add the Aztec hot chocolate (which has a hint of chilli) and also up the amount of cayenne pepper to half a teaspoon.
After I put the tin in the oven, though, I realised that I could detect a distinct burn from the bit of mix I’d tasted – which probably meant that I’d made the brownies too spicy by adding more cayenne, as I have a higher than average tolerance for chilli (I regularly complain to my mum – the curry queen – that her food isn’t hot enough!).
I found that I had to leave the brownies in the oven for longer than the recipe said, which is pretty standard for me when making brownies! I took them out when they still looked a bit wobbly in the middle, but I probably should have left them in for a bit longer, as the brownies in the middle were definitely a lot gooier than the ones around the edges. They were still gobbled up, though!
Gooey or not, the brownies were absolutely delicious – and not too spicy at all, in the end! The chilli kick was pretty faint for me, but everyone who tasted them also said it was just a background flavour and not too much, so that was a relief.
I’m glad I added the extra chocolate because it really did add an extra dimension, especially the chopped dark chocolate, which created little pockets of gooey loveliness throughout the brownies. The cinnamon definitely lifted these brownies above your bog standard chocolate brownies.
I would definitely make these again – but perhaps add even more cayenne next time…!
Adapted from this recipe.
- 225g unsalted butter
- 400g caster sugar
- 4 eggs
- 2 tsp vanilla extract
- 80g cocoa powder
- 100g dark chocolate, chopped
- 50g to 100g chilli hot chocolate (I used William Curley Aztec hot chocolate)
- 120g plain flour
- 1 tsp ground cinnamon
- 0.5 tsp cayenne pepper (or more if you’d like it spicier!)
- 0.5 tsp salt
- 0.5 tsp baking powder
- Pre-heat the oven to gas mark 4/180C. Line a 9 in x 13 in baking tin with a piece of baking parchment/greaseproof paper big enough to hang over the sides.
- Gently melt the butter in a large saucepan without letting it come to the boil. Remove from the heat and set aside to cool for a few minutes.
- Add the sugar, eggs and vanilla to the saucepan and mix well with a wooden spoon.
- Add the cocoa powder, chopped chocolate, hot chocolate, flour, cinnamon, cayenne, salt and baking powder to the saucepan. Stir gently until smooth.
- Pour the batter into the prepared tin and tip it from side to side to get the mix into all the corners. Bake for at least 20-25 minutes – if the mix still looks wobbly and liquid, leave the tin in the oven and check at 5 or 10-minute intervals until the brownies are cooked and a skewer inserted into the middle comes out with fudgy mix on it.
- Cool the brownies in the tin, cut them into 18 pieces and remove them by lifting the paper out of the tin.