Mexican Fudge Brownies & Raspberry Sauce

Chocolate and Spice is Definitely Nice!

These Mexican fudge brownies are not very spicy, but they will certainly heat things up. Perfect for date night, Valentine’s Day, Cinco de Mayo or any other day. 

Ménage à trois… Ooh la la!

No, Pepé, not that kind of Ménage à trois… LOL  I’m talking about dark chocolate, cayenne pepper and raspberries. They make this 3-way relationship a love triangle made in heaven, and the proof is in pudding… Or at least these mildly spicy Mexican Fudge Brownies paired with our Raspberry Coulis.

Step-by-Step Instructions

Preheat your oven to 350°F/175°C/Gas Mark 4

Grease inside of 8 x 8 x 2-inch/20 x 20 x 5 cm pan with butter or oil. 

Melt butter and chocolate together, being careful to not burn mixture. 

In a large bowl, or a bowl of a stand mixer, beat the sugar, eggs and vanilla into submission, no mercy!!!

Combine flour, cayenne pepper and cinnamon in a separate bowl, then add this to the mixture and beat some more.  

This is where the magic happens. Add the melted chocolate and butter, then mix until fully combined, but don’t over beat it.

Pour into baking pan and bake for 25 minutes or until a toothpick comes out fairly clean – there might be some moist crumbs. 

Cut into 1-2 inch/2.5-5cm squares. Dust with powdered sugar (optional) and serve with our Raspberry Coulis and fresh raspberries (optional). 

Violà

Mexican Fudge Brownies

Stacey Mincoff

These brownies are for serious chocolate lovers. They’re dense, rich and a little spicy. The tartness of the raspberry sauce pairs perfectly.

5 from 1 vote

Print Recipe Pin Recipe

Total Time 40 mins

Course Dessert

Cuisine Mexican

Servings 16 Servings

Calories 118 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 Ounces 100% Dark Chocolate unsweetened baking chocolate
• 4 ounces Unsalted Butter
• 2 Extra Large Eggs
• 1 Cup Sugar
• 1/3 Cup All Purpose Flour
• 3/4 Teaspoon Cayenne Pepper
• 1 1/2 Teaspoon Cinnamon
• 1 1/2 Teaspoon Vanilla
• Powdered Sugar for dusting optional
• Fresh Raspberries for garnish optional
• Seedless Raspberry Sauce optional

Instructions

 

• Preheat your oven to 350°F/175°C/Gas Mark 4
• Grease inside of 8 x 8 x 2-inch/20 x 20 x 5 cm pan with butter or oil.
• Melt butter and chocolate together, being careful to not burn mixture.
• In a large bowl, or a bowl of a stand mixer, beat the sugar, eggs and vanilla.
• Combine flour, cayenne pepper and cinnamon in a separate bowl, then add this to the mixture and beat some more.
• This is where the magic happens. Add the melted chocolate and butter, then mix until fully combined, but don't over beat it.
• Pour into baking pan and bake for 25 minutes or until a toothpick comes out fairly clean – there might be some moist crumbs.
• Cut into 1-2 inch/2.5-5cm squares. Dust with powdered sugar (optional) and serve with our raspberry sauce and fresh raspberries (optional).

Notes

You can also add up to 1 Cup Chopped Walnuts or any nut of choice.

Nutrition

Calories: 118kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 9mgPotassium: 16mgFiber: 1gSugar: 13gVitamin A: 246IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Keyword Chocolate, Cinco de Mayo, dessert, Raspberry Sauce, Valentine’s Day

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