Mexican Spice Fudge Brownies


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Rich, fudge brownies filled with gooey chocolate and spiced with just enough chile to leave lingering heat in your mouth, these are something extra special.

Mexican Spice Fudge Brownie recipe by Barefeet In The Kitchen

Have you tried a spiced dessert? The flavor is intense and the hint of heat left behind is unforgettable. As soon as I tasted the Cinnamon Ice Cream a few days ago, I started thinking about different desserts to pair with it.

This is an easy as can be one bowl brownie recipe that never lets me down. You can stir the whole recipe together in about five minutes.

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If you’re leery of adding spices or heat to dessert, this recipe is awesome without the chile and/or cinnamon as well. Feel free to make it either way. Just don’t forget to make the ice cream to serve on top!

Mexican Spice Fudge Brownies recipe by Barefeet In The Kitchen

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Mexican Spice Fudge Brownies

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 -12 servings


  • cup butter
  • 1 cup semi sweet chocolate chips
  • ½ cup light brown sugar packed
  • 1 teaspoon vanilla
  • ½ cup all-purpose flour* plus 2 tablespoons
  • 1 teaspoon cinnamon
  • ½ – 1 teaspoon chile powder adjust to taste
  • 2 eggs
  • ¼ teaspoon kosher salt

*Gluten-Free Alternative

  • cup brown rice flour
  • ¼ cup tapioca flour


  • Preheat the oven to 325°F. Grease an 8" pan with butter. Combine the butter and the chocolate chips in a large glass bowl and microwave on high, 30 seconds at a time, until the butter has melted and the chocolate dissolves when you stir it. It should only take a minute or so. (This can be done in a saucepan on the stove.)
  • Add the brown sugar, vanilla and spices and stir to combine. Taste the mixture and adjust the chile to taste. It should leave just a hint of heat in your mouth. (or a whole lot of heat, if that’s more your style.) Stir in the eggs and then the brown rice flour, tapioca starch and salt.
  • Pour into the prepared pan and bake for 28 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool before slicing. (Or slice them warm with a plastic knife for clean edges.) Enjoy!


Calories: 265kcal · Carbohydrates: 28g · Protein: 3g · Fat: 16g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 56mg · Sodium: 144mg · Potassium: 161mg · Fiber: 2g · Sugar: 19g · Vitamin A: 372IU · Vitamin C: 1mg · Calcium: 34mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{Recipe originally published 5/9/14 – recipe card updated 6/11/22}

ONE YEAR AGO TODAY: Chocolate Peanut Butter Sandwich Cookies
TWO YEARS AGO TODAY: Watermelon Strawberry Basil Smoothie

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenelle says

    We just made these tonight, and they are so good! I like that the richness of the chocolate is balanced with a slightly more "cake-like" texture. The chili powder and cinnamon really make these special and add so much depth to the flavor. Thanks for another great recipe!

  2. Dionakaye says

    Hi, Mary. Is there a reason why you post or list gluten-free ingredients first, and not regular flour in a number of your recipes? I got off track with one of your recipes once because of it. Thank you!

    • Mary Younkin says

      I’m sorry to hear it was confusing. I used to bake primarily GF and that’s how the recipes were written. I’m updating them now, as I’m able, but with over a thousand recipes to update, it will take a while to get to them all.