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Easy Mexican Brownies

I was hosting a fun Mexican-themed cocktail party and needed a quick dessert. Dressing up an ordinary boxed brownie mix made life easy and delicious! —Susan Stetzel, Gainesville, New York
  • Total Time
    Prep: 10 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 1 package fudge brownie mix (13x9-inch pan size)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ancho chili pepper
  • 3/4 cup dark chocolate chips
  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1/4 cup water


  • Whisk together brownie mix and spices. Transfer mixture to a 1-qt. glass jar. Top with chocolate chips. Cover and store in a cool dry place up to 3 months.
  • To prepare brownies: Preheat oven to 350°. Whisk eggs, oil and water until blended. Gradually add chocolate chips and brownie mix, mixing well. Spread into a greased 13x9-in. baking pan.
  • Bake until a toothpick inserted in center comes out clean (do not overbake), 20-25 minutes. Cool completely in pan on a wire rack.
Nutrition Facts
1 brownie: 173 calories, 10g fat (3g saturated fat), 16mg cholesterol, 92mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 2g protein.
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Average Rating:
  • sgronholz
    May 18, 2020

    These brownies were delicious! I did not have a brownie mix, so I added the cinnamon, ancho chili powder, and chocolate chips to my favorite from-scratch recipe...yum! I can't wait to make them again!

  • Dawn
    Mar 2, 2020

    I did not have ancho chili powder! I used sweet and smoky grilling rub and buttermilk instead of water. Used full package of dark chocolate chips: 3/4 cup in batter and balance for top. I shared these brownies and they were much enjoyed!

  • annrms
    Oct 15, 2019

    Muy bien!!! Loved the different tastes of cinnamon and ancho chili powder. Brownies are moist, and the dark chocolate is tasty. Will make these again.

  • jstowellsupermom
    Sep 15, 2019

    Loved these brownies! Just the right amount of heat. So easy to make! Took them to a party and brought home an empty pan!