Mexican Chocolate Brownies with Ganache

IMG_0458_edited_resizeI’m always looking for ways to spice up traditional baking recipes.  This brownie recipe is sumptuous and a tad caliente. The nod to Mexican chocolate comes from the cinnamon and cayenne pepper in the batter. For those that a bit hesitant, trust me, the flavour combination is fantastic. The Aztecs—the inventors of chocolate—knew what they were doing.

Instead of using a cake pan, I baked these using my muffin pan. I think the individual portions make them look a little fancier. To finish, I smothered the brownies in silky, smooth ganache and decorated each brownie with a pinch of chili flakes.

Et Voilà, the perfect treat to spice up your baking routine.

Wishing you sweet satisfaction,



Mexican Chocolate Brownies


1 1/4 cup all-purpose flour

1 cup unsweetened cocoa powder

1 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp cayenne pepper

1/4 tsp salt

3/4 canola oil

1 cup white sugar

3/4 cup brown sugar, packed

1/2 cup 15%  cream

3 eggs

1 tsp pure vanilla extract

1/2 cup chocolate chips (optional)


1. Preheat oven to 350 degrees. Grease muffin pan. Set aside.

2. In a medium bowl, whisk together flour, cocoa, spices and baking powder.

3. In a large bowl, whisk together oil and cream. Add sugar. Beat in one egg at a time. Add vanilla.

4. Fold dry ingredients into the wet ingredients, half a portion at a time, until just combined. Add additional chocolate chips (optional).

5. Spoon batter into greased muffin pan. May need to spread out the batter. Can use the back of an oiled spoon to do so.

6. Bake for 20-22 minutes.


Chocolate Ganache


1 cup dark chocolate chips

1/2 cup heavy cream


1. Bring a large pot of water to a boil.

2. Place large glass bowl on top. Make sure that the bottom of the bowl does not touch the boiling water. Use a ladle to remove any excess water, if necessary.

3. Add dark chocolate chips to the glass bowl. Next, add the heavy cream. Using a spatula, stir until the chocolate chips melt completely. This may take a few minutes.

4. Once the ganache is smooth and glossy, remove from heat.

5. Spoon over individual brownies and spread out. Top with a pinch of chili flakes or enjoy as is.

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