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Aaron Sanchez's Mexican Brownies Recipe

Aaron Sanchez's Mexican Brownies

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 21-30 of 60

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  • on May 03, 2012

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    Yummy brownie recipe. I use regular cinnamon and cayenne pepper. These are a MUST with vanilla ice cream.

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  • on April 24, 2012

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    I have made this recipe a dozen times for friends and family and must admit I have never used the cayenne until today and all I can say it WOW - fabulous recipe - THANKS!

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  • on April 17, 2012

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    This is very..very good! I modified this recipe by 1. browning the butter, 2. adding 1/2 teaspoonful of cayenne pepper, IN ADDITION to the recommended 1/4 teaspoonful of chili powder (I did not have pequen chili pepper, just the Mccormick brand,3. using Saigon cinnamon instead of Mexican canela, 4. using Chicago Metallic 9 x 9 brownie pan instead of 13 x 9 inch baking pan. I dont think I will need to use any other recipe -- thank you Aaron!!

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  • on March 12, 2012

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    This is an excellent scratch brownie! THANK YOU Aaron!!! Better than ANY box brownie I've had! This doesn't have alot of spice BUT does have a different flavor which is great! To those that want extra "kick" may I suggest adding minced peppers or the juice from a jar of peppers? That may do it. I can't tolerate alot of spice so I'll let you guys try it! :

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  • on January 16, 2012

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    I have made similar brownies in the past and I remember that I wanted it with more kick, and read the reviews saying that these weren't very hot, so I used two types of chile powder. The first was "Cobanero," a mild, super smokey chili powder from Guatemala, and I used 1/2 a tsp of that, and 1/2 a tsp of cayenne. The mix barely tasted spicy. I couldn't find my brownie pan and used a circular pie dish, and they were still liquid-y at 20 minutes, so I ended up baking them for 40 minutes. I like the use of kosher salt. Overall, the recipe is really easy and they turned out great. My friend who doesn't like spicy foods called them Devil Brownies, because they start out moist and chocolatey and then the spiciness hits you!

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  • on November 19, 2011

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    The picture here is very nice to look at but mine didn't come out that way.I don't know why but they fell in the middle big time.They were very chewy.I followed the recipe so don't know what happened.Will try again,the flavor is nice.

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  • on August 19, 2011

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    These are fun and different than the usual brownie. My husband loves them. I think the spice is on the subtle side, but perfect.

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  • on July 08, 2011

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    These brownies are SUPER yummy!!! They were my first venture into scratch made brownies (they were really easy to make and they turned out AWESOME. I doubled the amount of cayenne pepper (and I still did not find it to be too pronounced and added additional cinnamon too. I had to cook them about 40 minutes, but I made a double batch. Everyone loved them, and thought that they were a surprising and tasty treat! I will definitely be keeping this recipe for future use!!!

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  • on June 01, 2011

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    wow amazing brownies

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  • on May 14, 2011

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    I would give these 10 plus stars, if I could. The best brownies I've ever made or had, hands down. I love the mexican cinnamon flavoring and the bite of chili at the end. I used the Pequin chili powder and honestly, could have used a bit more! had I known it would be very very light in flavoring. Next time I make these (and there will definitely be a next time I will up the chili powder. They came out moist, tasty and OH SO GOOD!!!!

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