Add a little cayenne pepper and cinnamon to your brownies and you have the best sweet and fudgy Mexican Brownies! They are gluten free and topped with a creamy chocolate frosting.
I couldn’t tease you on Instagram and not share this recipe with you. After all, I tested these brownies many many times to get the flavor perfect. Or maybe that was just an excuse to eat more brownies. Don’t tell anyone my secret.
Brownies are a great way to start the weekend. But these are not just any brownie, they are packed with a little spice and topped with creamy sweet frosting. Bake a batch of these flourless Mexican brownies, share them with your friends and family and I promise that they will love you forever.
It is amazing how much flavor a few teaspoons of spices can add to a dish. Chocolate enhances and complements the flavor of spices. The cayenne pepper adds a little kick. In fact, if you didn’t know cayenne pepper was in these brownies, I’m not sure you could guess what spices are added. The flavors combine to create a brownie that you will love.
If you don’t like frosting or want to cut back on the sugar, you can eat these brownies without the frosting. Sometimes I am impatient and eat the batch before I get a chance to frost them. Without the frosting they are just as rich and flavorful.
Flourless Mexican Brownies
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
To make the brownies:
- Preheat oven to 350 degrees. Line an 8x8 square pan with foil and spray lightly with baking spray; set aside.
- In a small saucepan set over low heat, melt the butter. Stir in the sugar until incorporated. Add the chopped chocolate, stirring until smooth. Remove from heat and add the eggs, one at a time. Add the vanilla extract and stir until incorporated.
- While mixing, slowly add the cocoa powder, cornstarch, salt, cayenne pepper and cinnamon. Using a hand mixer on high speed, beat the batter until smooth and shiny, 1 to 2 minutes. (You can also do it by hand, beating vigorously.)
- Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the brownies are set in the center. Remove from oven and let cool in the pan for at least one hour.
To prepare the frosting:
- In a bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on medium speed for one minute. Slowly add the confectioners' sugar, cocoa powder, cayenne pepper and cinnamon. Mix until combined, scraping down the sides of the bowl as needed. Add the heavy cream and mix until light and fluffy, about 2 to 3 minutes. Spread the frosting over the brownies, remove from pan and slice before serving.
A few of my favorite gluten free desserts: