A Little Adjustment.
Over the years, I have adapted quite a few of my mother’s recipes. Don’t get me wrong – hers were great; I just wanted something a little different. Today, in the last of my series of chocolate desserts for Valentine’s Day, I did a little adjustment to Mom’s brownie recipe to give them a Mexican flavor.
Unlike the Mexican chocolate cake two weeks ago, this recipe uses cocoa powder and the additions of cinnamon and almond extract to mimic the flavor one finds in traditional Mexican hot chocolate. I also added some medium-hot Chimayo chile powder for extra added zing. I used medium-hot because I didn’t want to overwhelm all the other flavors.
This recipe is good for a crowd. I cut the brownies into 2-inch squares, which gives you 24, but you could cut them much smaller and get many more from the batch. I make them very fudgy; if you like them more cake-like, leave them in the oven a little longer.
~ David
Mexican-Spiced Brownies
Preheat the oven to 350°F. Line a 9-inch by 13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly grease the paper with butter.
Melt the butter in a large saucepan over medium-low heat. Remove from the heat and let cool slightly. Add the sugar, eggs, vanilla, and almond extracts to the saucepan and stir to combine.
Sift in the cocoa and flour — I use a fine-mesh sieve — then add cinnamon, chile powder, baking powder, and salt; mix until smooth. Spread the batter in the prepared pan and bake for 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Makes 24 two-inch square brownies.
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FEL!X
January 31, 2026 at 3:29 amOh! I can taste it on my tongue!
The «zig» of chilli powder – just great.
Love it!
Cocoa & Lavender
January 31, 2026 at 7:44 amThanks, Felix. The chile powder really does add a nice spicy note.
Mad Dog
January 31, 2026 at 4:49 amThey sound delicious – I love chocolate with chilli!
Cocoa & Lavender
January 31, 2026 at 7:45 amIt’s funny, Mad Dog, sometimes I like the chile powder, sometimes I don’t. Major mood swings…
angiesrecipes
January 31, 2026 at 5:13 amFudge brownies with a kick sound absolutely wonderful to me. Since you used baking powder here, I reckon the cocoa powder is dutch processed?
Cocoa & Lavender
January 31, 2026 at 7:49 amThe cocoa I use happens to be Dutch-processed, Angie. To be honest, it’s very hard to find cocoa here that is not that Dutch-processed. It’s funny that they say not to use baking soda with Dutch-processed cocoa, and that baking powder is better, when it is nothing more than baking soda with cream of tartar added. I suppose the cream of tartar manages the acidity…
Barb
January 31, 2026 at 8:18 amI used to make brownies for my boys using a recipe very similar to your mother’s recipe. The addition of cinnamon and chili powder has to take them to the next level of deliciousness!
Cocoa & Lavender
February 2, 2026 at 8:41 amI’m sure that recipe that my mom used was the standard recipe of the day. I’m not surprised yours was similar. It’s fun, taking a traditional recipe and giving it a new twist, isn’t it? Thanks as always for your comment, Barb.
Ben | Havocinthekitchen
January 31, 2026 at 10:49 amSuch a wonderful twist on brownies, David. The warm spices with rich chocolate sound incredibly inviting, and they look perfectly fudgy.
Cocoa & Lavender
February 2, 2026 at 8:41 amThanks, Ben. Do you think Daisy would approve?
Gerlinde
January 31, 2026 at 1:34 pmI love brownies and yours look fantastic.
Cocoa & Lavender
February 2, 2026 at 8:40 amThanks so much, Gerlinde! A good fudgy brownie is a great thing.
Eha Carr
January 31, 2026 at 2:10 pmA great ‘read’ both of your story and recipe and all the comments. Am sending a warm ‘hello’ across the Pond – I have never ‘met’ a brownie in my life so am using my imagination reading!
Cocoa & Lavender
February 2, 2026 at 8:40 amHow is it possible that you’ve never had a brownie, Eha? That may be one of the most shocking statements you’ve made! Maybe one of your friends will read this and make you a batch.
Mimi Rippee
January 31, 2026 at 2:22 pmThese are fabulous! When I catered I’d occasionally make delicious chocolate cookie with cinnamon, black pepper, and cayenne, so I know I’d love your brownies!
Cocoa & Lavender
February 2, 2026 at 8:39 amThanks, Mimi. I think giving mom‘s recipe a little kick was a good idea. Your cookies sound fabulous.
Ronit Penso
February 1, 2026 at 10:08 amFudgy is how I like my brownies! I often add cinnamon and freshly ground 4 peppers mix to the batter, so I’m sure I’d enjoy this version with chile powder. 🙂
Cocoa & Lavender
February 2, 2026 at 8:38 amI like the idea of the four pepper mix! I’ll have to give that a try. Thanks,Ronit.
sherry
February 2, 2026 at 2:00 amfudgy sounds good, and the spices sound fab David. Love the plate they are sitting on too!
sherry
Cocoa & Lavender
February 2, 2026 at 8:32 amThanks, Sherry. It’s a nice combination.
FitFoodieMegha
February 3, 2026 at 1:49 amThe Cookies are looking stunning. The addition of Chile Powder is very unique. I am sure, it enhanced the flavour. Thank you for sharing! 🙂
David Scott Allen
February 3, 2026 at 12:20 pmThank you so much — we really liked these so much.
Jeff the Chef
February 3, 2026 at 6:33 amMy husband loves fudgy brownies. He also loves the combination of chocolate and chile. How spicy are these? They look perfect. Is Hershey’s cocoa available where you live? I always assume that it’s in every store across the country. It’s natural. But Dutch processed is so much more fun, especially for something like a fudgy brownie.
David Scott Allen
February 3, 2026 at 12:25 pmJeff — they are not terribly spicy as I used medium-hot chile powder. I have used mild (a little chile flavor comes through) and hot (a bit too much for me). I guess you can say that these are the Goldilocks-preferred version: Just Right!
Thanks for the note about Hershey. Yes, it is readily available here. I actively dislike their original cocoa powder — perhaps that is why! Their Special Dark is Dutch-processed and is fine for baking. Right now, I am using Guittard Cocoa Rouge, and it is fantastic.
Judee
February 4, 2026 at 8:42 amThe brownies look wonderful and I like the idea to spice them up.
David Scott Allen
February 4, 2026 at 8:48 amThanks, Judee – the spices give them a special warmth.
Valentina
February 5, 2026 at 9:48 pmYay for more Mexican chocolate! I love my brownies on the fudgy side too. Valentine’s Day or not, I’m in! 🙂 ~Valentina
David Scott Allen
February 6, 2026 at 8:54 amYeah, I pretty much make these all the time (though often omit the chile). Glad you are enjoying the chocolate series!
Frank | Memorie di Angelina
February 10, 2026 at 7:55 amI really like brownies, when they’re nice and moist like these look. I love the idea of giving them a little spicy kick.
David Scott Allen
February 11, 2026 at 9:55 amThanks, Frank. My mom‘s brownies have always been my favorite, but adding a little bit of Mexican spice really makes a huge difference. Glad you liked the recipe.
Raymund
February 12, 2026 at 3:22 pmDavid, these brownies look absolutely dangerous, that fudgy texture with the warm hit of cinnamon and chile is such a perfect twist on a classic.
Cocoa & Lavender
February 13, 2026 at 1:29 pmDangerous is the perfect word, Raymund — once I make theses, I need to give them all away lest I eat them all myself!
Inger
February 15, 2026 at 10:40 amLooks yummy! I’m one of those people who don’t like almond extract, but I just sub vanilla or omit (since this has vanilla already) and it’s rarely a problem. Yes, February might be great for (chocolate) lovers but it’s sure tough on dieters!
Cocoa & Lavender
February 16, 2026 at 8:31 amYou can definitely omit the almond extract… maybe another nut extract? Yes, February is tough on dieters!
Marcelle
February 22, 2026 at 7:27 amThese brownies look amazing, we love brownies and every form at my house. The fudgier the brownies, the better they are! I will be making these very soon, love the spicy little kick 🙂 Great recipe, David!
David Scott Allen
February 23, 2026 at 8:40 amYour comment made me thank — who likes a dry brownie? I certainly don’t know them — or want to know them! 🙂 Thanks, Marcelle!