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Home » Recipes » Desserts » Brownies & Blondies » Flourless Mexican Brownies

Flourless Mexican Brownies

April 24, 2017 By Katie Moseman 32 Comments

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My flourless Mexican brownies are thick, rich, and flavored with real Mexican vanilla, Ceylon cinnamon, and a subtle hint of spiciness.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group®  and The J.M. Smucker Company, but all my opinions are my own. #pmedia #DunkinDonutsPublix http://my-disclosur.es/OBsstV

My flourless Mexican brownies are thick, rich, and flavored with real Mexican vanilla, Ceylon cinnamon, and a subtle hint of spiciness.

Brownies mean a lot to me.

When I first began this food blog, I titled it “The Perfect Brownie,” in honor of my search for the perfect brownie recipe.  I must have tried dozens of brownie recipes back in those days!

Even after my cooking skills improved enough to branch out to all kinds of recipes, I still come back to baking brownies.  It’s like chocolate-flavored meditation.

My flourless Mexican brownies are thick, rich, and flavored with real Mexican vanilla, Ceylon cinnamon, and a subtle hint of spiciness.

I start out by brainstorming.  For me, brainstorming works best with a cup of coffee.  All those happy flavors get my mind into gear.  Previous to this brainstorming session, I picked up a bag of Dunkin’ Donuts® coffee at my local Publix.

I like to buy whole bean coffee so that I can grind it to my liking at home, but Dunkin’ Donuts coffee also comes pre-ground and in K-Cups if you prefer it that way.

Coffee bag label

The classic “Original” flavor is my favorite.  You can also find Dunkin’ Donuts coffee in different roasts (everything from Decaf to Dark), wild flavors (like Blueberry Muffin or Vanilla Cupcake), and even seasonal flavors like Coconut or S’mores!

Once I have my cup of coffee, I sit down with my little yellow notepad.  Yes, a real paper notepad!

I’m a big believer in jotting things down by hand.

First, I take a few quick notes on my recipe goals.  This might include flavors or methods that I want to use.

If I need guidance, I’ll have another sip of coffee and do a little research on my laptop.  Since I wanted to incorporate the ancient flavors of Mexican chocolate into a brownie recipe, I needed to get accurate information.

I found out that the ancient Aztecs (who lived in what is now called Mexico) had many different recipes for chocolate.  These chocolate recipes included an assortment of medicinal herbs and spices that you might not necessarily associate with chocolate.

I managed to narrow down my potential ingredient list to some of the most common additions:

  • A spice that is a relative of the black pepper plant
  • A particular type of cinnamon
  • Flavoring from the vanilla bean pod
  • A type of red pepper

These days, Mexican chocolate is also sweetened with cane sugar or brown sugar.

With one last, delicious sip of Dunkin’ Donuts coffee, I decided to cherry pick the best of the old and the new by combining real Mexican vanilla, canela (Ceylon cinnamon), brown sugar, and a tiny hint of of red pepper to create these Mexican brownies.

My flourless Mexican brownies are thick, rich, and flavored with real Mexican vanilla, Ceylon cinnamon, and a subtle hint of spiciness.

Fueled by coffee, it was a snap to throw together these Mexican brownies.  By the time they had cooled, I was even ready for a second cup.  Blissed out by the baking process and invigorated by the coffee, it was lovely to just relax and enjoy these rich brownies with powerful cocoa kick and a touch of spice.

Now that you have my flourless Mexican brownies recipe, you can take advantage of $1.00 off any ONE (1) Dunkin’ Donuts varieties now through 5/6/17 at your local Publix, while supplies last.  Get your own coffee and pair it with these brownies for a real treat!

Who knows what brainstorm it will inspire?

My flourless Mexican brownies are thick, rich, and flavored with real Mexican vanilla, Ceylon cinnamon, and a subtle hint of spiciness.
5 from 7 votes
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Flourless Mexican Brownies

My flourless Mexican brownies are thick, rich, and flavored with real Mexican vanilla, Ceylon cinnamon, and a subtle hint of spiciness.

Course Dessert
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 15 minutes
Servings 9 brownies
Calories 340 kcal
Author Katie Moseman

Ingredients

  • 1 1/3 cups unsweetened cocoa powder natural or Dutch process
  • 1/2 teaspoon Ceylon cinnamon if you use regular cinnamon, reduce amount to 1/4 teaspoon
  • 1 pinch ground red pepper
  • 12 tablespoons unsalted butter melted
  • 1 1/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract Mexican vanilla is ideal if you can find it

Instructions

  1. Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment paper or foil.
  2. In a small bowl, whisk together the cocoa powder, cinnamon, and red pepper.  Set aside.

  3. Place the sugar and the melted butter in a large mixing bowl and whisk together until combined. Add the eggs one at a time, whisking after each addition. Stir in the salt and the vanilla extract, then set aside the whisk.
  4. Add the cocoa powder and spice mixture, then stir in gently with a spoon or spatula, making sure to scrape down the bowl as you go so that the mixture is fully incorporated.

  5. Scrape the batter into the prepared pan and smooth out the top. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter attached. Let cool in the pan for 15 minutes on a rack, then use the liner to lift out the brownies and set them on the rack to finish cooling.
Nutrition Facts
Flourless Mexican Brownies
Amount Per Serving
Calories 340 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 30mg1%
Potassium 235mg7%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 39g43%
Protein 4g8%
Vitamin A 545IU11%
Calcium 39mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Brownies & Blondies, Desserts, Recipes

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Comments

  1. Dini @ Giramuk's Kitchen

    November 21, 2014 at 9:11 pm

    This looks amazing Katie!! 😀 I love Chili and Chocolate together! This seems like a perfect way to combine it too.
    The Aztecs got it right with Chocolate and Chili!

    Reply
    • Katie

      November 22, 2014 at 10:42 am

      Thanks! 🙂

      Reply
  2. shaheen

    November 30, 2014 at 1:36 pm

    Its hard to find Mexican ingredients where I am, but if I could I would def. give this a go, sounds lovely. thank you for sharing with WSC.

    Reply
    • Katie

      November 30, 2014 at 1:40 pm

      You can substitute regular cinnamon and vanilla- it will work exactly the same. 🙂

      Reply
  3. Choclette

    December 1, 2014 at 4:07 pm

    Oh yes please Katie, I’ll have one or several of those. I do like a good spicy brownie and it’s a long time since I made any myself. Mexican hot chocolate is definitely one of my favourites.

    Reply
    • Katie

      December 1, 2014 at 9:17 pm

      It was great fun as usual! Thanks for stopping by!

      Reply
  4. BritishMumUSA

    March 6, 2015 at 9:33 pm

    You really do amazes me. At first I was like, no way… Then as I read this, I so want to try this. We have lived in Belize and the Mayan people love sweet things, and the hot chocolate that you are describing with the vanilla as the sweetener sounds like what we would have for breakfast out of a bowl…. So good. 🙂

    Reply
    • Katie

      March 7, 2015 at 7:18 am

      That’s so neat! I’d love to read about your time in Belize. We are lucky to have a huge selection of Hispanic foods in our stores here. I found the Mexican drinking chocolate to have a very different flavor profile from any other chocolate I’ve had- a different chocolate all together from standard European chocolate styles. More bitter, more woody, less smooth. I haven’t been able to find out why, but perhaps it’s a different variety of chocolate or a different manufacturing method.

      Reply
  5. Corina

    June 29, 2015 at 6:28 am

    These sound so tasty. I haven’t made brownies for a while and I love the spice in these.

    Reply
    • Katie

      June 29, 2015 at 9:12 am

      It was a fun experiment, and I wanted to include as many authentic flavors as possible. If I did it again, I’d make sure my cinnamon was true cinnamon, or Ceylon cinnamon, as that is the correct variety for Mexican sweets. I bought a big bag from Penzey’s Spices a couple of weeks ago.

      Reply
  6. robin rue

    April 24, 2017 at 9:32 am

    Wow, those sound so good. I cannot wait to make these for my kids.

    Reply
  7. Jessica Taylor

    April 24, 2017 at 10:36 am

    5 stars
    These seem fairly easy to make. Sounds like a super tasty treat!

    Reply
  8. Jay Colby

    April 24, 2017 at 12:03 pm

    This sounds like an great recipe. I love brownies so much!

    Reply
  9. Amber Myers

    April 24, 2017 at 4:33 pm

    They do look amazing, that’s for sure. I don’t think I’ve ever had flourless brownies, but I’d certainly try these!

    Reply
  10. Payastyle

    April 24, 2017 at 6:08 pm

    I love brownies! I am still looking for a perfect recipe, will definitely try this one!

    Reply
  11. David Elliott

    April 24, 2017 at 9:50 pm

    Those brownies do look amazing and sinful. I am going to have to try them out sometime soon.

    Reply
  12. Amanda Love

    April 24, 2017 at 9:54 pm

    I love making brownies for the kids because it’s really easy. It’s awesome to be able to make different versions so they won’t get sick of having the same one all the time.

    Reply
  13. Carol Cassara

    April 24, 2017 at 9:55 pm

    I would love to try and make this for the family when the kids come over to visit! It’s easy to make and it’s flourless, which works well for my diet!

    Reply
  14. Kim

    April 25, 2017 at 5:54 am

    Oh wow, this recipe is awesome! I will definitely be trying soon 🙂

    Reply
  15. Ana De- Jesus

    April 25, 2017 at 7:10 am

    The Mexican brownies sound tasty. I think many people are unaware of the history of chocolate and see it as a ‘western’ invention when in reality the Aztecs had developed it long before we had.

    Reply
  16. Ana Ojha

    April 25, 2017 at 3:33 pm

    5 stars
    These brownies look so tempting and super delicious! Thanks for sharing the recipe with us!

    Reply
  17. Whitney

    April 25, 2017 at 8:07 pm

    5 stars
    I love brownies, but I never make them from scratch. I am a box lady, I like the recipe so I can definitely try them.

    Reply
  18. katriza

    April 26, 2017 at 3:30 pm

    These seem fairly easy to make. Sounds like a super tasty treat!! I can’t wait to try it!

    Reply
  19. Amila Wickramarachchi

    April 26, 2017 at 7:36 pm

    This sounds amazingly delicious.Glad to find a brownie recipe with flourless ingredient list.Happy to see that this recipe need Ceylon Cinnamon which is also called true Cinnamon.I know it has really great aroma!

    Reply
  20. MUD By Shaun

    April 26, 2017 at 7:45 pm

    5 stars
    Yes yes yes! A few weeks ago I tried a Mexicana Tsokolate in a restaurant here in Manila and it was delicious. I feel I will enjoy these brownies as well.

    Reply
  21. stacey

    April 27, 2017 at 1:57 am

    Is red pepper a typical ingredient for brownies? It sounds nuanced for a brownie, but you are the expert, so I’ll try it some time.

    Reply
    • Katie Moseman

      April 27, 2017 at 8:20 am

      Definitely not typical for brownies. But typical for certain types of Mexican chocolate. It’s part of what makes these Mexican brownies “Mexican.” And since it’s just a tiny amount, it shouldn’t be overwhelming; just a very subtle impression of heat.

      Reply
  22. Otilia

    April 27, 2017 at 9:23 am

    5 stars
    These brownies look amazing! I wish i had the guarantee they will look exactly like yours!

    Reply
  23. Blair villanueva

    April 29, 2017 at 4:48 pm

    5 stars
    I’m also a huge brownie fan. I love its semi moist texture and its good in my mouth.
    And also love pairing it with brewed coffee.

    Reply
  24. Lisa | Garlic & Zest

    May 7, 2017 at 4:51 pm

    5 stars
    These look insanely rich! I can’t wait until I’m off this stupid diet! First thing I’m eating… these brownies!!!

    Reply
  25. Megan Lacks

    December 29, 2020 at 7:54 pm

    I’m going to make these keto style by simply replacing the sugars with keto approved sweeteners! Can’t wait to try! I’ll update on how they turn out!

    Reply

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