Aaron Sanchez's Mexican Brownies

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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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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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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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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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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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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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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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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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These brownies are always in high demand with my family and friends, no matter what time of the year. I have even been able to modify them for my mom and brother, who share a gluten sensitivity; I just use one of the name-brand gluten-free baking mixes (preferably for pancakes or sweet breads instead of flour, then I omit or cut back on the baking soda and salt. Since they also like it a little extra-spicy, I use closer to 1/2 teaspoon of cayenne. Regardless of the type of flour, these always end up really fudgey with a nice warmth in the finish from the cayenne.

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These are perfection - BUT I had to cook them for 40 minutes. They were perfect and the cayenne and cinnamon just make it. Aaron Sanchez is so funny on Chef vs City. Great entertainment! Many thanks.