Fudgy Mexican Brownies

fudgy mexican brownies
  • Cook Time
  • Prep Time
  • 16Servings


  • 3 sticks butter
  • 3 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 5 large eggs
  • 2 cups natural unsweetened cocoa powder
  • 1 cup flour
  • 1 tablespoon instant espresso powder
  • 3 teaspoons ground cinnamon
  • 2 tablespoons confectioners' sugar


Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with foil, leaving a 3-inch overhang; butter the foil. In a large saucepan, melt 3 sticks butter over medium. Cook, stirring often, until browned bits form, 4 to 5 minutes. Remove from the heat; add the sugar, vanilla and salt. Using an electric mixer on medium speed, beat until glossy, about 1 minute. Add the eggs; beat on low until blended. Add the cocoa powder, flour, espresso powder and 2 tsp. cinnamon; beat on low just until blended. Scrape into the baking dish.

Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 35 minutes. Let cool in the dish on a wire rack.

In a small bowl, whisk the remaining 1 tsp. cinnamon and the confectioners' sugar and sift over the brownie. Using foil, lift the brownie from the pan. Cut into 16 rectangles.