Mexican Brownies with Espresso Chocolate Glaze

Mexican Brownies with Espresso Chocolate Glaze add just a touch of cinnamon and cayenne pepper to rich chocolate brownies to spice up an iconic dessert.

Mexican Brownies with Cinnamon and Cayenne Pepper Stacked Three High on a Plate with Milk and Purple Napkins

I received an email from Claudia Hall Christian of The Denver Cereal, a local writer and blog editor asking if I would submit a recipe to them for a Brownie Contest. A local blogger friend is a true ‘Contester.’ She has entered and won several contests (and a ton of money I might add…this was not that!).

I am simply an experienced cook and I don’t think I’ve ever entered anything I’ve made in a contest. Still I thought, why not?

I’ve been wanting to get this recipe for Mexican Brownies with Espresso Chocolate Glaze on the blog for awhile so the timing was perfect for both the contest and my friends who always share my treats.

I mean what’s not to love about a brownie that combines cinnamon and chocolate with espresso? All in moderation; you do not want to set your mouth on fire, just get a tiny tickle! Yes, maybe a bit over the top but at least I did not stuff an Oreo inside of them; a trend that I just do not get and never will!

Mexican Brownies with Cinnamon and Cayenne Pepper Closeup Stacked Three Brownies High

Proof positive that tried and true can also equate to better? My recipe won the contest and will be incorporated into her ‘Cereal’ (serial?) of the event. I love these brownies; they are rich and decadent (read…not cakey, not one bit) and that combination of flavors? Absolutely fantastic!

More Delicious Brownies!

PIN IT! ‘Mexican Espresso Brownies with Espresso Chocolate Glaze’

Mexican Brownies with Cinnamon and Cayenne Pepper Stacked on a White Square Plate

Yield: 10 -12 Servings

Mexican Brownies with Chocolate Espresso Glaze

Mexican Brownies with Cinnamon and Cayenne Pepper Stacked Three High on a Plate with Milk and Purple Napkins

A rich and chewy brownie with a hint of cinnamon and cayenne and a Mexican chocolate/espresso glaze.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

For the Brownies:

  • 1/3 cup cocoa
  • 1 & 1/2 tsp espresso
  • 1/2 cup and 2 Tbsp boiling water
  • 2 oz chopped unsweetened chocolate
  • 4 & 1/2 Tbsp melted butter
  • 1/2 cup + 2 Tbsp vegetable oil
  • 2 eggs and 2 egg yolks
  • 2 tsp vanilla
  • 1 cup granulated sugar
  • 1 & 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt
  • 1 & 3/4 cup flour
  • 6 oz chopped chocolate or chocolate chips

For the Espresso Glaze:

  • 6 Tbsp Butter
  • 1/3 cup buttermilk
  • 1/4 cup cocoa
  • 1 Tbsp espresso powder
  • 1/2 tsp cinnamon
  • Pinch of cayenne
  • 16 oz powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Put the 1/3 cup cocoa and 1 & 1/2 tsp espresso into a medium size mixing bowl; add the boiling water and blend thoroughly with a whisk.Add the 2 oz of chopped unsweetened chocolate and whisk until melted.
  3. Add the butter and the vegetable oil and whisk until combined.Add the 2 eggs and 2 egg yolks and whisk until just combined then add the vanilla, sugars, cinnamon and salt and whisk.
  4. Fold in the flour until just mixed and then mix in the 6 oz of chocolate.
  5. Cover the inside of a 9X13" pan with aluminum foil and butter the inside. Pour the dough into the pan and cook for 30 minutes or until a toothpick inserted in the middle comes out clean.

To Make the Glaze:

  1. Combine the butter, buttermilk, cocoa, espresso and cinnamon in medium size pan and bring to a boil on the stove. Remove from heat and add the powdered sugar and vanilla and beat with a whisk until smooth.
  2. Remove the brownies from the oven and immediately pour the glaze over the top and spread. Cool the brownies completely at room temperature. then remove them from the pan using the foil edges. Allow to cool for 90 minutes minimum.
  3. Cut. Devour.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Unsaturated Fat: 0g

Mexican Espresso Brownies

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30 Comments

  1. I’m confused. What part of this recipe makes it “Mexican”? Please don’t say ‘the addition of cinnamon’. There are tons of recipes out there that have cinnamon but aren’t in the least bit “Mexican” -e.g., good ol’ American apple pie, good ol’ American hot chocolate at Starbucks, good ol’ American sticky buns with chocolate chips, etc., etc., etc.,. Really, I was expecting a dash of Ancho chile powder or something.

    1. Hey if you don’t like it, no problem. Mexican chocolate combines chocolate with cinnamon. If it’s good enough for them to create that combo, then it’s good enough for me to use that phrase for these brownies. Be original, add some ancho. But there is nothing original about ragging on someone you don’t know who has blogged about something and shared it. I think that’s called trolling?

  2. Hello. I was wondering, regarding the Mexican Espresso Brownies, is the brown sugar packed? Thank you! I’m really looking forward to trying this recipe.

  3. Hiya. These look fabulous. Quick question please.

    When refer to espresso do you mean:

    Instant espresso powder
    Ground espresso beans, or
    Brewed espresso.

    Thank!!

    1. I use the instant espresso powder and will make sure the recipe calls for that now too. BUT in a pinch…I would substitute either of the other too as well (to taste) if they are what I had on hand.

  4. The other day I asked some FB friends for their favorite brownie recipe, and made one of the recipes. The recipe has been a hit four times now, yes I have made the recipe four whole times:-) That being said, because I was given so many lovely recipes, I made a list of ones I still need to make. I am totally putting this gorgeous recipe on my list, love the addition of coffee especially:-) The frosting looks soooooo perfect, OH MY YUM! Hugs, Terra

  5. “I mean what’s not to like about a brownie that combines cinnamon and chocolate with espresso? Yes, maybe a bit over the top but at least I did not stuff an Oreo inside of them; a trend that I just do not get I won’t deny.”

    HA HA HA HA I love you, girl! And these are dreamy good… cinnamon and espresso – normally I add one or the other to anything chocolate but both is fabulous! Love this recipe. Love the icing!

  6. CONGRATULATIONS!! I’m so happy for you and clearly these brownies are a winner. I am a die hard brownie girl and I love that you say these are not cakey… cakey brownies are the worst, in my humble opinion. These sound divine and I assure you, I will be making them!

  7. So glad you shared this recipe here on your own site and your great pictures. Congratulations on winning the brownie contest. Don’t think it was a decision they had to deliberate over much as they look exactly as you say. rich and decadent. Exactly what an award winning brownie should be.

  8. I have been reading your blog, Barb, even though I did not leave any comments:) Now that I am back from Serbia and somewhat settled in the school-year routine, I can get back to my normal activities.
    My girls love brownies, and especially the combination of coffee and chocolate. These look perfect and I am not surprised one bit that you won the contest:)
    BTW, that cookie thing drives me nuts. But so do the cake pops. And frying desserts that are not supposed to be fried, just for novelty sake:) I’ll stop, as I don’t want to be a grumpy ol’ troll!

  9. Oh these are beauties! I think I could eat just the glaze and be happy. Glad to hear the recipe was a winning one, how could it not?
    By the way- I like the “take a bigger bite” button to click through to the whole post. Is that a recent change or have I missed it before? Much better than “click here”.

  10. I think maybe I tried these at your house before and they are indeed winners! As I recall there is a perfect little hint of espresso but not too much. Thanks for this recipe. I can’t wait to try them out of the Wednesday lunch bunch.

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