Flourless Mexican Brownies

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.

Gluten Free Mexican Brownies are rich, fudgy, flourless and delicious!

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.

Gluten Free Mexican Brownies are rich, fudgy, flourless and delicious!

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.

Gluten Free Mexican Brownies are rich, fudgy, flourless and delicious!

Flourless Mexican Brownies

Yield: 36 brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
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.
5 from 9 votes


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.


Source: Spoonful of Flavor


Serving: 0g, Calories: 4636kcal, Carbohydrates: 551g, Protein: 32g, Fat: 269g, Saturated Fat: 162g, Cholesterol: 803mg, Sodium: 776mg, Potassium: 1811mg, Fiber: 29g, Sugar: 469g, Vitamin A: 6135IU, Calcium: 324mg, Iron: 19.5mg
Course: Dessert
Cuisine: Mexican
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

Gluten Free Mexican Brownies are rich, fudgy, flourless and delicious!

A few of my favorite gluten free desserts:

Flourless Chocolate Cake with Chocolate Ganache

Flourless Chocolate Cake with Chocolate Ganache - only four ingredients creates a beautiful cake!

No Bake Strawberry Pistachio Cardamom Tart
Strawberry Pistachio Cardamom Tart is made with a lemon coconut crust, cardamom pastry cream, fresh strawberries and pistachios! It is gluten free and dairy free too!

15 comments on “Flourless Mexican Brownies”

  1. 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!

  2. 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.

  3. These look amazing but my husband is allergic to lactose.  Can I replace the heavy cream with something else?

  4. 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!!

  5. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.