
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
Ingredients
- 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
Nutrition
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These were amazing! The cayenne was a show stopper, such a different take on brownies, not too sweet either, perfection, and the raspberry sauce was just the right thing to pair with these
I’m so happy you liked them. 😊 thank you for compliments. I really appreciate it.