Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Brownies Recipe
Mexican Brownies represent a recipe found some time ago that's been changed quite a bit, resulting in this personalized version that reflects individual adaptation and improvement through testing and refinement. This adapted recipe demonstrates how recipes can be improved through personal modification while the version designation reflects successful customization. The adaptation process shows how cooking can be personalized while maintaining essential brownie characteristics.
I found this Mexican brownie recipe a while ago but changed it quite a bit, so here is my version. This type of brownie is not too sweet or too dense. I would definitely say this is a mature brownie.
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
30
Yield:
30 brownies
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Ingredients
1 ½ cups unsalted butter
3 cups white sugar
6 large eggs
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups unsweetened cocoa powder
1 ¾ teaspoons ground Mexican cinnamon (canela)
¾ teaspoon kosher salt
¾ teaspoon baking powder
½ teaspoon ground pequin chile pepper
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a 12×15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.
Cook’s Notes
If you can’t find ground pequin pepper, substitute ground cayenne pepper.
Nutrition Facts (per serving)
| 206 | Calories |
| 11g | Fat |
| 27g | Carbs |
| 3g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 30 | |
| Calories 206 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 6g | 32% |
| Cholesterol 62mg | 21% |
| Sodium 76mg | 3% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 5% |
| Total Sugars 20g | |
| Protein 3g | 5% |
| Vitamin C 0mg | 0% |
| Calcium 22mg | 2% |
| Iron 1mg | 6% |
| Potassium 79mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
