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+ servings

Flourless Mexican Brownies

Yield: 36 brownies
Prep Time:
15 mins
Cook Time:
25 mins
Cooling Time:
1 hr
Total Time:
1 hr 40 mins
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.


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:

  1. Preheat oven to 350 degrees. Line an 8x8 square pan with foil and spray lightly with baking spray; set aside.

  2. 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.
  3. 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.)
  4. 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:

  1. 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

Nutrition Information

Calories: 4636, Fat: 269g, Saturated Fat: 162g, Cholesterol: 803mg, Sodium: 776mg, Potassium: 1811mg, Carbohydrates: 551g, Fiber: 29g, Sugar: 469g, Protein: 32g, Vitamin A: 6135%, Calcium: 324%, Iron: 19.5%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: Mexican
Keyword: flourless mexican brownies
All images and text ©Spoonful of Flavor

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