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Flourless Mexican Brownies deliver bold chocolate flavor with a warm blend of cinnamon and cayenne pepper. They’re rich, fudgy, gluten-free, and topped with creamy chocolate frosting—all in under an hour.
This isn’t your average brownie recipe. It’s a bold, spicy twist on classic brownies—perfect for chocolate lovers who want something a little different. These chewy brownies are flourless, made with a handful of pantry staples and no all-purpose flour. And thanks to the cayenne powder and addition of cinnamon, you get that perfect balance of sweetness with a little spice in every bite.
Next time you’re craving a chocolatey treat with a spicy twist, skip the box mix brownies and whip up a batch of these fudgy Mexican brownies instead. Whether you serve them frosted or straight from the brownie pan, they’re a great way to celebrate Cinco de Mayo or elevate your weekend baking. Just don’t be surprised if there aren’t any left the next day!
The Best Flourless Mexican Brownies Recipe
This Mexican Brownies recipe is my go-to when I want something more exciting than traditional brownies. Here’s why you’ll love them too:
Easy ingredients: Most ingredients are probably already in your kitchen.
Quick preparation: Only about 10 minutes of prep before baking!
Perfect balance: Rich chocolate paired with cinnamon and cayenne pepper creates the ideal mix of sweet and spicy.
Adaptable: Easily adjust the spice level or make substitutions for dietary needs.
Great for leftovers: These brownies stay moist and flavorful even the next day.
Not a frosting fan or cutting back on sugar? These fudgy brownies are just as rich and flavorful on their own. Honestly, I’ve eaten them straight from the pan more than once before the frosting even made it on.
Ingredients You Need for Mexican Brownies
- Unsalted butter – Adds moisture and richness to your brownies. Substitute vegan butter if desired.
- Granulated sugar – Sweetens and balances the intense chocolate flavor.
- Semisweet chocolate – Use dark chocolate for less sweetness and deeper flavor if preferred.
- Eggs – Essential for structure and texture.
- Vanilla extract – Elevates the chocolatey flavor.
- Unsweetened cocoa powder – Deepens chocolate flavor and keeps brownies gluten-free.
- Cornstarch – Achieves a chewy, fudgy texture without all-purpose flour.
- Cayenne pepper – Adds a delightful kick; adjust according to your spice preference.
- Cinnamon – Complements chocolate with warmth and depth.
For the Frosting:
- Butter, confectioners’ sugar, cocoa powder, cayenne pepper, cinnamon, heavy cream – Creates creamy, slightly spicy frosting that perfectly complements the brownies.
Steps to Make Flourless Mexican Brownies
Make the Brownies:
- Prep the Pan: Preheat your oven to 350°F. Line an 8×8 brownie pan with parchment paper or foil and lightly coat it with cooking spray for easy removal.
- Combine Wet Ingredients: In a small saucepan, melt butter on low heat. Stir in sugar until smooth, then add chopped chocolate, stirring until fully melted. Remove from heat, mix in eggs one at a time, and add vanilla extract.
- Add Dry Ingredients: Gradually add cocoa powder, cornstarch, salt, cayenne pepper, and cinnamon. Use a wooden spoon or hand mixer on high speed to beat until smooth and glossy, about 1-2 minutes.
- Bake: Pour brownie batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until set in the center. Cool completely in the pan.
Make the Frosting:
- Beat butter until smooth in a large bowl. Gradually mix in confectioners’ sugar, cocoa powder, cayenne pepper, and cinnamon until combined.
- Add heavy cream and beat until fluffy, about 2-3 minutes. Spread generously over cooled brownies, slice, and serve.
Brownie Baking Tips and Substitutions
- Adjust the Spice: If cayenne pepper feels too spicy, use chili powder for a hint of spice or reduce the amount.
- Gluten-free Guarantee: Cornstarch ensures gluten-free brownies, but verify other ingredients if needed.
- Frosting Optional: Brownies are delicious without frosting too.
- Add Chocolate Chips: Sprinkle chocolate chips on top for extra indulgence.
- Storing Brownies: Keep brownies in an airtight container at room temperature for up to 3 days, or freeze individually wrapped brownies for up to 3 months.
More Dessert Recipes You’ll Love
If you enjoy these Flourless Mexican Brownies, try some of my other shareable favorites:
Flourless Mexican Brownies
Ingredients
For the brownies:
- 6 tablespoons unsalted butter
- ¾ cup granulated sugar
- 8 ounces semisweet chocolate, chopped
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder, sifted
- 3 tablespoons cornstarch, sifted
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cinnamon
For the frosting:
- 8 tablespoons (1 stick) unsalted butter,, at room temperature
- 2 cups confectioners’ sugar
- 1/4 cup unsweetened or Dutch processed cocoa powder
- 1/8 – 1/4 teaspoon cayenne pepper, to taste
- 1 teaspoon ground cinnamon
- 2 tablespoons heavy cream
Instructions
To make the brownies:
- Preheat the oven to 350°F. Line an 8×8-inch square pan with foil and lightly spray it with baking spray. Set aside.
- Melt the butter in a small saucepan over low heat. Once melted, stir in the sugar until fully incorporated.
- Add the chopped chocolate to the butter mixture, stirring constantly until the chocolate is completely melted and smooth. Remove from heat.
- Stir in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until everything is combined.
- Add the dry ingredients and beat. Slowly mix in the cocoa powder, cornstarch, salt, cayenne pepper, and cinnamon. Once combined, beat the batter on high speed with a hand mixer for 1 to 2 minutes, until smooth and shiny. (You can also beat it vigorously by hand.)
- Pour the batter into your prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the center is set. Remove from the oven and allow the brownies to cool in the pan for at least 1 hour.
To prepare the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute until creamy.
- Gradually add the confectioners’ sugar, cocoa powder, cayenne pepper, and cinnamon. Mix until everything is well combined, scraping down the sides of the bowl as needed.
- Add the heavy cream and continue mixing until the frosting becomes light, fluffy, and spreadable—about 2 to 3 minutes.
- Once the brownies are completely cool, spread the frosting evenly over the top. Lift them out of the pan using the foil, slice into squares, and serve!
Notes
- Use vegan butter and egg substitutes for a dairy-free, vegan version.
- Swap cayenne pepper with chili powder for a milder spice.
- Dark chocolate can be used instead of semisweet for a more intense chocolate flavor.
- These fudgy brownies are just as good without frosting if you prefer less sweetness.
- Line your pan with parchment paper for easy removal and cleaner edges.
- Let the brownies cool completely before frosting or slicing for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I just say: WOW! These are amazing! I have made these many times and have even scaled the recipe and made them for 100 people, for one of our Mexican themed dinner. Most adored them. I had a few kids that thought they were not great but their palates have not developed yet. haha. 😉 5 stars all the way!
Thank you for sharing this.
These were heavenly! Everyone loved them and raved about them. Very decadent and flavorful!
Does the center need to come out clean when testing with toothpick. My center is set but dies not come out clean.
The center should be cooked (ie: not gooey), but it doesn’t come out as clean as traditional brownies. These brownies are more dense than traditional brownies so the center may be more sticky or have more crumbs.
Do you think these would be ok frozen, I want to make them as a thin layer then Put cinnamon icecream on them, as icecream bars. But not really sure how they will freeze.
Hi, Lauranne! That’s a good question. I’m not entirely sure as I’ve never tried to freeze them before. I don’t see why it couldn’t hurt to try though. Let us know if you try it!
Do these need to be refrigerated if not eating right away? Thanks!
Hi Erin! I would refrigerate if you aren’t going to eat within 18-24 hours. Bring them to room temperature before serving.
These look amazing but my husband is allergic to lactose. Can I replace the heavy cream with something else?
You can use a dairy-free milk substitute such as coconut milk, almond milk or dairy free half and half.
These look delicious, and appear simple enough to make on a week night! One question, why do you call for two different type of cocoa powder? Will it make a difference in the taste of the icing if I just use what I have on hand, which is unsweetened cocoa powder. Thanks!!
Hi, Allison! You can use unsweetened or Dutch processed cocoa powder in this recipe. I updated the recipe to say that.
Wow! I made these for my daughters birthday, the brownie was the bottom layer of a small ice cream cake, and everyone LOVED them! Loads of people asked for the recipe. I left out the spices for this occasion, but with fall coming, I’ll try making them with the spicy flavors. I’m sure they’ll be just as delicious! THANK YOU!!
I made these for my husband, a notorious brownie lover, in honor of Cinco de Mayo. The texture of the brownies are good and the frosting to brownie ratio was perfect. But in the end, neither of us really thought the spices were necessary. After tasting the batter (spicy!) I did not include any cayenne in the frosting in hopes of balancing out the flavor. These brownies are good and I will probably be making them again, though sans spices.
Hi, Kaitlin! I’m glad to hear you liked the brownies. But I’m sorry to hear you didn’t like the spices. The brownie batter will be spicier than the actual brownies. Once they are baked, the flavors spice is less noticeable. You can certainly omit the cayenne pepper and cinnamon if you want.