Print Recipe

Cinco De Mayo Brownies

For these Cinco De Mayo Brownies, I add some cinnamon and cayenne pepper to the batter and then sprinkle the baked brownies with a combination of powdered sugar, cocoa powder, cayenne and cinnamon.  The result is a luscious, fudgy, gooey brownie with an unexpected spicy heat.

Author: Wench Sherry

Ingredients

For the Brownies

  • 2 boxes family-size fudge brownie mix
  • 1 1/3 cup canola or vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 1 tsp cayenne pepper from spice aisle
  • 1 tsp cinnamon

For the Topping

  • 2 Tbsp powdered sugar
  • 1/8 tsp cayenne pepper
  • 1 tsp cocoa powder
  • 1/4 tsp cinnamon

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare a 9 X 13 cake pan by spraying the bottom with cooking spray.
  • Stir together both dry brownie mixes with double the ingredients called for on the box.  If you are using Pillsbury family-sized you will need ½ cup water, 1 ⅓ cups canola (or vegetable) oil and 4 eggs.  You can just do this by hand in a large bowl.
  • Add 1 teaspoon ground cayenne (or less is you prefer) and 1 teaspoon cinnamon.  Mix well.
  • Pour the batter into the prepared pan.  Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted in the center comes out with no liquid batter.  Try not to overbake the brownies.
  • Remove the baked brownies from the oven and allow to cool for about 20 minutes or so.
  • Stir 2 Tablespoons powdered sugar, ⅛ teaspoon cayenne, ¼ teaspoon cinnamon and 1 teaspoon cocoa powder together with a fork or small whisk.  Sprinkle this mixture over the top of the slightly warm brownies and press down just a bit with your hand to make sure the topping sticks.
  • Let the brownies cool a bit more and then cut into squares.