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Mexican Fudge Brownies & Raspberry Sauce

Three fudge brownies stacked on a white plate, dusted with powdered sugar and garnished with a swoosh of red raspberry sauce as well as fresh raspberries.

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. 

Three fudge brownies stacked on a white plate, dusted with powdered sugar and garnished with a hearts on the plate made with the red raspberry sauce as well as fresh raspberries.

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. 

Chocolate and butter melting together in a small copper pan. There's a nutcracker who looks like a chef in the foreground.

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

Overhead view of the sugar added to the beaten egg mixture in a stand mixture.

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

Tan mixture of flour, cayenne pepper and cinnamon in a small white bowl being stirred with a copper measuring spoon.

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

Mixing brownie batter in a large copper stand mixer, there's nutcracker who looks like a chef in the background.
Pepé is patiently waiting for me to turn my head so he can lick the beater.

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

Dark brown batter in a square baking pan. There's a nutcracker in the foreground who looks like a chef.

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

Three fudge brownies stacked on a white plate, dusted with powdered sugar and garnished with a swoosh of red raspberry sauce as well as fresh raspberries. There's also a nutcracker who looks like chef in the background.
Three fudge brownies stacked on a white plate, dusted with powdered sugar and garnished with a swoosh of red raspberry sauce as well as fresh raspberries. There's also a nutcracker who looks like chef in the background.

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.
Total Time 40 mins
Course Dessert
Cuisine Mexican
Servings 16 Servings
Calories 118 kcal

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

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
Tried this recipe?Let us know how it was!

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