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A brownie with chocolate frosting sitting on a white countertop.
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Flourless Mexican Brownies

Cayenne pepper and cinnamon take these fudgy, gluten-free brownies to the next level—especially with that dreamy chocolate frosting on top.
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 36 brownies
Calories 4636kcal
Author Katie G.

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 8x8-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

Storage: Store brownies in an airtight container at room temperature for up to 3 days. 
Substitutions:
  • 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.
Other Tips:
  • 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

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