Mexican Brownies Recipe with Dulce de Leche Swirl

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These Mexican Brownies with a Dulce de Leche Swirl are a delicious twist on classic brownies. They are infused with warm cinnamon and a hint of cayenne for a subtle heat and depth of flavor. The luscious swirl of dulce de leche adds a creamy, caramel-like sweetness that perfectly balances the bold cocoa and spices.

Cut squares of Mexican brownies swirled with dulce de leche.

Table of Contents

Inspired by our beloved Mexican Hot Chocolate Cookies, these brownies also have a little kick of heat alongside rich chocolate flavor.

As an added bonus, dulce de leche is ribboned through, for added flavor and texture. Why? Because swirled brownies is so much better in my opinion. That’s why I have love for our Red Velvet Cheesecake Brownies Recipe.

Top these warm treats with a scoop of vanilla ice cream for a decadent, show stopping treat, as you can also do with our Easy Snickers Brownies Recipe!

What are Mexican Brownies?

Mexican brownies are infused with cinnamon and a touch of cayenne or chili powder which add depth and a subtle heat- flavors often found in Mexican chocolate desserts.

Are Mexican Brownies Spicy?

The key to Mexican desserts is to have that little heat and spice, but not so much that many would consider typically ‘spicy’. It’s mild and very subtle. In fact, its main effect is to enhance the chocolate flavor. Yet if you’re sensitive to spice, feel free to halve the amount or omit it altogether.

One thing I’ve noticed is that people who claim they don’t like spicy desserts almost always love this Mexican Brownie Recipe. The cayenne doesn’t make them spicy in the jalapeño sense. It just adds this indefinable warmth and complexity that makes you want another bite to figure out what you’re tasting.

A Mexican brownie swirled with dulce de leche being lifted from many using a spatula.

Whether you’re making Mexican Hot Chocolate Brownies for a party, a bake sale, or just because you deserve something delicious, they’re guaranteed to impress.

If this sounds like your kind of dessert, you might like our Dulce de Leche Cheesecake Recipe too.

Why You’ll Love This Recipe

Easy to Make – Made in about 30 minutes, this brownie recipe is quick and simple. You probably have most of the ingredients already in your pantry.
Customizable Spice Level – The amount of cayenne is perfect for adding depth and being subtle, and cutting back the sweetness. Yet, you can always add less if you’d like.
Best Next Day Brownies – The flavors meld together overnight, and this mexican chocolate brownie recipe becomes even more fudgy the next day, so in a way I actually prefer making these ahead of time.
The Dulce de Leche Swirl – Deserving of it’s mention, this one ingredient does so much for the taste and adds an impressive visual aspect.

Total Time: 35 Minutes

Serves: 16

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make Mexican brownies swirled with dulce de leche.

Unsalted Butter – I use unsalted so I can control the salt level. If you only have salted butter, skip the added salt in the recipe.
Chocolate Chips – dark chocolate chips or semi-sweet chocolate chips both work well for this easy recipe, like in our Chocolate Mint Brownies.
Flour – I use all-purpose flour. You can substitute the all-purpose flour for 1:1 gluten free baking flour yet the texture may change slightly.
Unsweetened Cocoa Powder – If you want extra chocolatey brownies, you can use dark chocolate cocoa powder.
Spices – I use ground cinnamon and cayenne for that signature spicy kick that makes these Mexican Brownies.
Dulce de Leche – Any brand will do. You can find this in cans near the condensed milk at most grocery stores.

Recipe Variations

Adjust Spice Level – For a mild version, try using a pinch of cayenne, or omit altogether. Chili powder can also be used in place of cayenne.
Use caramel sauce instead – If you can’t find dulce de leche, thick caramel sauce works as a substitute. Just make sure it’s thick, not drippy.
Additions: Try adding a Tablespoon of instant coffee or espresso powder to the batter, for a mocha taste. You can also replace some of the chocolate chips with chopped nuts such as walnuts or pecans.
Top with Frosting: My chocolate lovers might like to frost the this mexican brownies recipe with buttercream frosting, ganache, or drizzle with a thick chocolate sauce. You could even drizzle our Homemade Nutella Recipe on top.

A pile of Mexican brownies swirled with dulce de leche.

Tips for Success

Avoid Over Mixing because that incorporates too much air, which will change the texture and make them dryer.
Overbaking can also result in dry and hard brownies. Make sure the brownies are still be moist in the center when they come out of the oven. The are done when the edges just start to pull away from the pan, and there is wet crumbs on a toothpick when it’s inserted into the center of the brownies.
Swirl, Don’t Stir – Refrain from over-swirling the dulce de leche and top layer of brownie batter, so the caramel layers stay distinct and gooey after baking.
For Best Cuts, chill the brownies until slightly firm. Also, wipe the blade clean in between each cut.

How to Make Mexican Brownies

1. (not pictured) Preheat oven to 350°F. Line a 9×9 inch metal baking pan with parchment paper for easy removal.

2. Place the butter and chocolate chips in a large microwave safe bowl and microwave for 1 minute. Stir well until chocolate is completely melted.

3. Add the granulated sugar, eggs and vanilla extract. Beat with electric mixers or whisk vigorously for 1-2 minutes or until ingredients are fully combined. Set aside.

4. Whisk together the flour, cocoa powder, salt, cinnamon, and cayenne in a large bowl. Add the dry ingredients to the wet ingredients and stir until just combined with a wooden spoon. Avoid overmixing the batter.

5. Reserve ½ cup of batter, and pour remaining batter in a prepared pan.

How to make Mexican brownies swirled with dulce de leche.

6. (not pictured) Warm the dulce de leche in the microwave for 1 minute, stirring once halfway through. This will thin out the mixture to make it spreadable.

7. Spread the warmed dulce de leche in an even layer over the brownie batter with an offset spatula.

8. Spoon dollops of remaining batter over the dulce de leche. Use a knife or toothpick to swirl the top brownie layer and dulce de leche. Avoid touching the bottom brownie layer.

9. Bake for 25-30 minutes or until edges are set and center looks slightly underbaked. There should be a few moist crumbs when a toothpick is inserted.

Making Mexican brownies swirled with dulce de leche.

10. (not pictured) Let fudgy mexican brownies cool completely on a wire rack before cutting.

For perfectly cut chocolatey mexican brownies, I recommend cooling at room temperature for 1 hour, then placing them in the fridge for up to 2 hours. To cut, use a sharp knife to make one cut at time, wiping the blade off with a damp cloth in between cuts.

Serving Suggestion

Enjoy these Mexican Chocolate Brownies as they are, or sprinkle with flake salt or a dusting of cocoa powder. You can also serve them warm and topped with a scoop of vanilla ice cream. A drizzle of chocolate or caramel sauce would take this to another level!

How to Store Mexican Brownies

Storage

Store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5 days. These taste best warmed or at room temperature.

Freezing

To freeze, cool completely and wrap brownies tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and reheat slightly for a warm treat.

Mexican brownie swirled with dulce de leche on a white plate with ice cream on top drizzled with caramel sauce.

Recipe FAQ

Can I use caramel instead of dulce de leche in brownies?

Absolutely! Try using a thick caramel sauce, such as Ghirardelli or make your own homemade caramel sauce from sweetened condensed milk. Kraft caramels melted with heavy whipping cream make a simple and delicious, thick caramel sauce.

Why is there no baking powder in this recipe?

Fudgy brownies aren’t meant to rise much so they can remain dense, rich and fudgy. Beating the eggs and sugar together incorporates just enough air to give the brownies a slight lift and a shiny top without making them too airy. The eggs act as a natural leavener.

Why are my brownies cakey and not fudgy?

This usually happens from overbaking or overmixing. Check your brownies a few minutes early, and make sure you’re mixing the batter
gently until just combined.

More Brownie Recipes

If you’ve tried this Mexican Brownies Recipe let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Mexican Brownies

These Mexican Brownies with a Dulce de Leche Swirl are a delicious twist on classic brownies. Infused with warm cinnamon and a hint of cayenne for a subtle heat and depth of flavor, they are the perfect sweet treat.

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Course: Dessert

Cuisine: Mexican

Author: Tammi

Ingredients

US – Metric

½ cup unsalted butter
½ cup dark or semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 14 oz can dulce de leche
flake salt for sprinkling or cocoa powder for dusting the tops (optional)

Instructions

Preheat oven to 350°F. Line a 9 x9-inch baking pan with parchment paper for easy removal.
Place the butter and chocolate chips in a large microwave safe bowl and microwave for 1 minute. Stir well until chocolate is completely melted.
Add the granulated sugar, eggs and vanilla extract. Beat with electric mixers or whisk vigorously for 1-2 minutes or until ingredients are fully combined. Set aside.
Whisk together the flour, cocoa powder, salt, cinnamon, and cayenne in a large bowl. Add to the wet ingredients and stir until just combined. Avoid overmixing the batter.
Reserve ½ cup of batter. Pour remaining batter in prepared baking dish.
Warm the dulce de leche in the microwave for 1 minute, stirring once halfway through. This will thin out the mixture to make it spreadable.
Spread the warmed dulce de leche in an even layer over the brownie batter with an offset spatula. Spoon dollops of remaining batter over the dulce de leche.
Use a knife or toothpick to swirl the top brownie layer and dulce de leche. Avoid touching the bottom brownie layer.
Bake for 25-30 minutes or until edges are set and center looks slightly underbaked. There should be a few moist crumbs when a toothpick is inserted.
Let cool completely before cutting. (For perfectly cut brownies, I recommend cooling at room temperature for 1 hour, then placing them in the fridge for up to 2 hours. To cut, use a sharp knife to make one cut at time, wiping the blade off with a damp cloth in between cuts). Sprinkle with flake salt or a dusting of cocoa powder, if using. Serve with a scoop of vanilla ice cream for a decadent dessert.

Notes

For a mild version, try using a pinch of cayenne, or omit altogether.
Avoid overbaking to prevent dry brownies. Brownies should still be moist in the center when they come out of the oven.

Storage: Store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5 days. These taste best warmed or at room temperature.

Freezing: To freeze, cool completely and wrap brownies tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and reheat slightly for a warm treat.

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