Mexican Chocolate Brownies

Everyone has their go-to brownie recipe, and for years mine has been Nick Malgieri’s Supernatural Brownies. To me, they are exactly what a brownie should be; rich, dense, and unbelievably moist, with deep chocolaty flavor enhanced by the addition of brown sugar, which picks up on the sweet vanilla and caramel notes in the chocolate. We have used this as a base to create all sorts of variations, such as S’mores brownies, mint-oreo cookie brownies, nutella swirl brownies, and dulce de leche brownies. Perhaps our favorite is the Mexican Chocolate version, with subtly spiced cinnamon, Kahlua and big chunks of chocolate baked in. This is my most requested brownie recipe – try it and you’ll see why!


Foil on bottom of pan

Use this trick to get the foil to easily fit into the pan.

Move foil to inside of pan

Flip the pan over and place the shaped foil inside to line the pan.


Brown the butter on the stove stirring so that it doesn’t burn.

Mix ingredients

Pour the browned butter over the chocolate to melt.

Pour batter

The brownie batter goes into the foil lined pan. Spread evenly.


Make Ahead
Mexican Chocolate Brownies
Print Recipe
5 from 1 vote

Mexican Chocolate Brownies

Prep Time15 mins
Cook Time25 mins
Total Time1 hr
Servings: 9 large brownies, or cut smaller


  • 1 stick unsalted butter
  • 2 ounces dark chocolate between 66% and 72% ideally, chopped
  • 2 ounces Mexican chocolate look for it in specialty groceries that have a fine chocolate bar section, chopped
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 tablespoons Kahlua
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup all-purpose flour
  • ½ cup large chocolate chips or chunks


  • Preheat oven to 425. Line an 8-inch baking pan with foil or parchment*. No need to butter the inside.
  • In a medium saucepan, brown the butter by placing it over medium high heat. It will start to bubble and sputter, but let it cook, stirring occasionally, until the milk solids have turned brown. Immediately pour into a large heat proof bowl and let it sit about 5 minutes to cool off slightly.
  • Add the chocolates and stir until melted. Stir in both sugars until incorporated. Next add the Kahlua, vanilla and cinnamon and stir to combine.
  • Whisk in the eggs until fully incorporated, then stir in the flour. Finally stir in the chocolate chips, and scrape into the pan, evening the top. Bake for 25 minutes, or until the top is shiny firm to the touch.
  • Remove from the oven and let cool in the pan. Lift the brownies out using the parchment or foil as handles, and cut into serving pieces.

Tips & Tricks

*A trick for getting the foil to fit in the pan nicely is to turn the baking pan upside down, then drape the foil over it, molding it to the shape of the pan. Then simply turn the pan over and fit the foil inside – easy peasy.

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