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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 (62)

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Average Rating:

Total Reviews: 62

Showing 31-40 of 62

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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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  • on May 14, 2011

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    These brownies are a hit every time I make them! Even my husband, who likes very plain food, LOVES them! I will never make boxed brownies again!

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  • on May 07, 2011

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    Really enjoyed this recipe. Made it for dessert on Cinco di Mayo. I, too, could have added more cayenne, but this was perfect for the first time. It was not too much heat for those that may not enjoy the spice. Love the cinnamon!

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  • on May 05, 2011

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    Great brownie starting point! I'm a big brownie fan, but have never had this style--will make these my "go to" from now on. Only change I would make for my family's taste is to up the cayenne--I'd bet I could double it and we'd all be happy. As is, though, totally a delicious little bite!

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  • on March 25, 2011

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    This is one of the best brownie recipes I have ever made! I served them with dolce de leche ice cream! It was a great balance to the heat of the brownie! The only problem I possibly ran into was that, even though mixed very well, the cayenne seemed to be in some bites and not others. Not complaining about it, just curious to what I could have done differently.

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  • on February 22, 2011

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    I made a different brownie recipe on a different site with 5 stars and over 1,200 ratings.. This one is better. I don't like spicy desserts so I baked the brownies without the pepper and thought the cinnamon was too much. My husband hates cinnamon so I will have to make another batch but I like that these are not cake-like. I'll be making this often.

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  • on January 13, 2011

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    I made these for the people I work with and they couldn't get enough. I was not sure about the chili powder, but they gave them a taste that did not hit you until you finished the brownie, but it did not overpower the brownie. LOVE THEM!!

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  • on December 24, 2010

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    These brownies are incredible! Like another reviewer said - why bother make any other kind of brownie? This one is the absolute best! The cinnamon adds an interesting depth and the heat after you swallow is surprising and perfect. They're not too fudgy, not too cakey. I was really nervous about adding 1/4 teaspoon of cayenne - I thought it would be blazing hot - it just seemed like a lot of cayenne! But no, it was a mild heat right after you swallow. Truthfully, next time I might add just a bit more....I like things kind of spicy!

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  • on December 18, 2010

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    I melted the butter in the microwave and then added the ingredients into the bowl and combined (did not use the sauce pan on the stove method and had to bake them for 30 minutes but other than that I followed the recipe exactly. These are by far the best tasting brownies I've ever had. The taste is very layered and unique (so much better than simple chocolate brownies. They are very easy to make, I'm not great at baking and only about 15-20 minutes to put together before putting in the oven. Next time I will try substituting half the eggs with egg beaters and half the butter with applesauce to see if I can cut some of the fat.

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