Frosted Mexican Brownies

This recipe for Mexican Brownies will knock your socks off! The from-scratch brownie recipe has the addition of cinnamon in the brownie, the Mexican chocolate frosting as well as the decadent topping of cinnamon whipped cream, taking this over the top and turning a basic brownie into a scrumptious dessert!

Cinco de Mayo is right around the corner and this recipe will make the best dessert for your celebration! Think Mexican Hot Chocolate turned brownie. Rich, fudgy, and sinful. 

I know I have quite a few brownie recipes here but if you’re a fan like me you can never have too many recipes. They all taste slightly different and have different textures but none of them have the secret ingredient these brownies have, a hint of cinnamon. 

The next time you are in the mood for brownies but want something a little different try this recipe or one of these: Sweet and Salty Brownies, Double Chocolate Caramel Brownies, or these Old Fashioned Brownies.  

Ingredients for Mexican Brownies

For the BROWNIES:

• Sugar – I used white granulated sugar to sweeten the brownies but you can also use brown sugar. 
• Butter – I used unsalted butter, softened.
• Water –
• Eggs – I like using large white eggs but any kind of eggs will work. 
• Vanilla – Use real vanilla extract, it tastes way better than imitation vanilla extract.
• Flour – All-purpose flour is used to make these Mexican chocolate brownies.
• Cocoa powder – Use unsweetened cocoa powder.
• Baking powder – A touch of baking powder is needed to help the brownies rise. 
• Salt – A pinch of salt to enhance the flavor. 
• Cinnamon- Cinnamon creates the ‘Mexican’ flavor profile of this Mexican chocolate brownie recipe.

• For the FROSTING:
• Butter – Softened to room temperature
• Powdered sugar – Also known as confectioner’s sugar, this is what gives the frosting its texture.
• Cocoa powder – I use unsweetened cocoa powder.
• Milk – I added a touch of milk to smooth out the frosting.
• Cinnamon
• Vanilla- pure vanilla extract is best! I buy mine at the Mexican grocery store in my hometown. 

For the CINNAMON WHIPPED CREAM:

• Heavy whipping cream – You need heavy whipping cream to get a nice fluffy texture. 
• Butter – softened to room temperature.
• Powdered sugar – also known as confectioner’s sugar
• Cinnamon and Vanilla
  

  

How to make Mexican Brownies

First: Preheat oven to 350 degrees. Grease a 13×9 pan or alternatively line it with parchment paper.

Second: Prepare the Brownies: Combine sugar, butter, and water in a large bowl. Stir in eggs and vanilla.

Whisk together the dry ingredients;  flour, cocoa, cinnamon, baking powder, and salt in a medium bowl, and stir this flour mixture into the sugar mixture.

Pour brownie batter into the prepared baking pan.

Third: Bake for 18 to 25 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Cool completely in the baking dish on a wire rack before frosting.

Fourth: Prepare the Frosting: Beat the butter until fluffy. Add in powdered sugar, cocoa powder, vanilla, milk, and cinnamon.

Beat until smooth.

Spread over the cooled fudgy brownies.

Now these are perfect if you stop right here and eat them just like this. But — if you want to make them epic – follow the next step!

Fifth: Prepare the Cinnamon Whipped Cream: Whip cream until fluffy, remove it from the bowl, and set it aside. Place butter in the mixer bowl and beat it for 5 minutes. Add whipped cream back in, and add cinnamon, vanilla, and powdered sugar slowly. Add additional powdered sugar if you prefer it sweeter.

Pipe cinnamon whipped cream on top of the brownies and sprinkle with ground cinnamon.

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If you love this recipe for Mexican brownies make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs About Mexican Brownies

• What are Mexican brownies made of? Typically Mexican brownies contain cinnamon and or cayenne pepper. 
• What are the three types of brownies? Brownies can vary depending on their cakiness, fudginess, and chewiness. 
• Are there types of brownies? Yes, there are different types of brownies based on the different textures mentioned above. 
• What are flourless brownies made of? Flourless brownies are usually made with chocolate, eggs, butter, and sugar. 
• Should I let the brownies cool before frosting? It is best to let brownies cool before frosting them or the frosting will melt and run off the brownies. 
• Do you eat brownies with ice cream? Whether or not to eat brownies with ice cream is a personal preference. I do, however, like to eat mine with a scoop of vanilla ice cream or my cinnamon vanilla ice cream is dreamy, too! 
• What is the difference between Mexican chocolate and regular chocolate? Mexican chocolate is made with cocoa, cinnamon, and sugar.

Substitutions and Variations

• Make the brownies spicy and add cayenne pepper or add a little kick with chili powder.

• Mix in other flavors like cardamom, allspice, or nutmeg.

• Throw in a pinch of espresso powder to enhance the chocolate flavor.

• Get a double dose of the chocolate by adding chocolate chips; milk chocolate,  semi-sweet chocolate, or bittersweet chocolate will all work. 

Tips & Tricks

• Take the butter out of the fridge before you begin to prepare the Mexican brownies with frosting so it has time to soften. Soft butter is much easier to work with. 

• Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months. 

• Make sure to buy sticks of butter instead of a block to make it easier to portion the butter for these brownies.

These fudgy Mexican brownies are the perfect way to celebrate Valentine’s Day or to serve at your Cinco De Mayo party. No matter when you serve these brownies I guarantee they will be a nice change of pace from traditional brownies and will become your new favorite brownie recipe.