Mexican Chocolate Brownies with Cinnamon Buttercream Frosting

by | Feb 29, 2016 | All, Desserts

Put a twist on your chocolate craving with these Mexican Chocolate Brownies with Cinnamon Buttercream Frosting!

Put a twist on your chocolate craving with these Mexican Chocolate Brownies with Cinnamon Buttercream Frosting! Spicy cayenne and fragrant cinnamon give these rich brownies a south of the border twist that is truly memorable.Fudgy, rich chocolate with a kick. That totally describes these Mexican Chocolate Brownies with Cinnamon Buttercream Frosting. Spicy cayenne and fragrant cinnamon give these brownies a south of the border twist that is truly memorable.

The brownie base is built off my favorite cocoa brownies from Smitten Kitchen. Rich, fudgy and sooooo good. Adding a generous tablespoon of cinnamon and a bit of heat from the ground red pepper ensure these are no ordinary brownies though. The spice is subtle but complements the chocolate brownie beautifully.

The first time I made these brownies, I opted for 1/2 teaspoon of ground red pepper. There was a somewhat noticeable zing that lingered at the end of each bite, so my kids loudly declared that these brownies needed something to tame the “heat” (and when I say heat, I mean Minnesota-kids-who-are-averse-to-nearly-any-spiciness-type-of-heat). I was happy to oblige with this rich cinnamon buttercream frosting. This liberal layer of buttery, cinnamony sweetness was the perfect equalizer for those fearful (or unsure) about spice in their desserts.

You can certainly enjoy these treats sans frosting, but if you’re eating already eating brownies, why not pile on the decadence?

Tip: Making these ahead of time? Both the brownies and the frosting freeze well (separately, not together). Allow both to defrost in the refrigerator. You may need to beat in an additional tablespoon of cream into the frosting if it is too thick. Ice the bars just before serving.

Put a twist on your chocolate craving with these Mexican Chocolate Brownies with Cinnamon Buttercream Frosting! Spicy cayenne and fragrant cinnamon give these rich brownies a south of the border twist that is truly memorable.

Recommended Equipment

Yield: 12-16

Mexican Chocolate Brownies with Cinnamon Buttercream Frosting

Mexican Chocolate Brownies with Cinnamon Buttercream Frosting

You can't go wrong with the subtle heat of these Mexican Chocolate Brownies with Cinnamon Buttercream Frosting!

Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes

Ingredients

Brownies:

  • 1/2 cup flour
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 - 1/2 teaspoons ground red pepper (depending on how much spice you want)
  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs

Frosting:

  • 3 cups powdered sugar
  • 2 sticks unsalted butter (16 tablespoons), room temperature
  • pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream or milk
  • 1 1/2 tablespoons ground cinnamon

Instructions

  1. To make the brownies:

  1. Preheat the oven to 325 degrees. Line the bottom and sides of an 8 x 8 pan with parchment paper, making sure there is overhang on all sides. Set aside.
  2. Whisk together flour, cinnamon and ground red pepper in a small bowl. Set aside.
  3. Place the butter, sugar, cocoa and salt in a large microwavable bowl. Heat in 45 second increments on medium high heat, stirring after each increment, until butter is fully melted. Allow cocoa mixture to cool slightly. (You don't want to add eggs to a screaming hot batter.)
  4. Stir in vanilla extract and eggs, one at a time, until batter is thick and shiny. Add flour mixture, stir until just mixed then beat vigorously by hand for another 30 seconds. Pour batter into prepared pan and bake for 27-32 minutes or until toothpick inserted in center of brownies has just a few crumbs sticking to it. Cool brownies in pan for 15 minutes and then lift parchment sides and place brownies on a cooling rack to cool completely before frosting.

To make the frosting:

  1. Beat together powdered sugar and butter in a medium bowl for 2-3 minutes. Add salt, vanilla, cream and cinnamon and continue to mix until frosting is thick and smooth.

Notes

You may have frosting left over depending on how thick you like your frosting. Freeze any extra for your next batch of brownies

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 348Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 62mgCarbohydrates: 42gFiber: 1gSugar: 36gProtein: 2g

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Put a twist on your chocolate craving with these Mexican Chocolate Brownies with Cinnamon Buttercream Frosting! Spicy cayenne and fragrant cinnamon give these rich brownies a south of the border twist that is truly memorable.

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2 Comments

  1. Avatar

    We made these last night, I loved the frosting! (We used heavy cream instead of milk) But honestly I wasn’t impressed with the brownie. The consistency of the brownie was too gooey and hardly rise at all. It had the taste of a dark chocolate. I think it needs less cocoa (maybe 1/2 cup cocoa powder) and a little more flour. And maybe like 1/4 cup more sugar. Just my opinion.

    Reply
  2. Avatar

    VERY disappointed, followed the recipe to the letter, the brownies turned out very flat, nothing at all like the picture.

    Reply

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