Mexican Brownies

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: Mexican

Servings:

Calories: 161kcal

Author: Tammi

Ingredients

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

US - Metric

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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