Description
Flourless Mexican brownies are a delightful fusion of rich chocolate and subtle spices, creating an unforgettable treat that’s perfect for any occasion. These fudgy, gluten-free brownies are infused with cinnamon and a hint of chili powder, providing a unique flavor twist that will awaken your taste buds. Easy to make and visually appealing, they are guaranteed to impress family and friends at your next gathering.
Ingredients
Scale
- 1 cup dark chocolate (70% cacao or higher)
- 1/4 cup coconut oil (or unsalted butter)
- 3/4 cup granulated sugar (or brown sugar)
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Melt dark chocolate and coconut oil in a heatproof bowl over simmering water or in the microwave until smooth.
- In a separate bowl, whisk together sugar, eggs, vanilla extract, cinnamon, chili powder, and salt until frothy.
- Gently fold the melted chocolate mixture into the egg mixture until combined.
- Sift in cocoa powder and mix until just incorporated—avoid overmixing to keep brownies fudgy.
- Pour batter into the prepared pan, smoothing the top evenly.
- Bake for 25-30 minutes or until a toothpick comes out with moist crumbs attached.
- Allow brownies to cool completely before lifting them out using parchment paper edges. Slice into squares.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 brownie (approx. 40g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg