Mexican Spiced Chocolate Brownies

By Rosemary Mark
These rich chocolate brownies spiked with smoky Ancho chile powder, cinnamon, nutmeg and cayenne add a spicy-sweet finish to a Mexican meal or Cinco de Mayo celebration.
  • Course: Dessert


  • All Purpose Flour
  • ancho chile powder
  • cayenne pepper
  • eggs
  • flaked sea salt
  • granulated sugar
  • Ground cinnamon
  • nutmeg
  • Packed brown sugar
  • unsalted butter
  • unsweetened chocolate


  1. Preheat oven to 350°F. Line an 8x8-inch baking pan with foil leaving 1-inch overhang on ends
  2. Place chocolate and butter in a mixing bowl. Heat in microwave on medium-high power 2 minutes or until butter is melted. (Or use a saucepan over medium heat). Stir until chocolate is melted, returning to microwave for a few more seconds if needed.
  3. Stir in sugars until well blended. Mix in eggs. Add flour, cinnamon, chili powders and nutmeg. Stir until smooth. Spread into prepared pan. Sprinkle top evenly with salt if desired. Bake 25-30 minutes until pick inserted in center comes out clean. Cool before cutting into squares.