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Mexican Fudge Brownies

These brownies are for serious chocolate lovers. They’re dense, rich and a little spicy. The tartness of the raspberry sauce pairs perfectly.
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, Cinco de Mayo, dessert, Raspberry Sauce, Valentine's Day
Servings: 16 Servings
Calories: 118kcal
Author: Stacey Mincoff


  • 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


  • 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).


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


Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 9mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg