Mexican Brownies

• servings: 16 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

nonstick cooking spray or oil, (for greasing pan)

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/2 cup unsalted butter

1 cup semisweet chocolate chips

1 cup granulated sugar

1/4 cup dark brown sugar

1 teaspoon vanilla extract

2 large eggs

1 large egg yolk

Flaky sea salt, (for garnish)

Directions

Heat oven to 350°F. Spray the inside of an 8-inch square baking pan with nonstick spray or oil. Line the pan with parchment paper, and then spray the parchment with nonstick spray or oil as well.

Add flour, cocoa powder, salt, cinnamon, and cayenne pepper to a large bowl. Whisk to combine.

In a small saucepan over medium-low heat, add butter and chocolate chips. Stir continuously until the mixture has completely melted.

Remove from heat. Add the granulated sugar, brown sugar, and vanilla extract. Stir until well combined.

Add the eggs and egg yolk. Stir until well combined.

Pour the wet ingredients into the flour mixture. Fold together with a rubber spatula or wooden spoon until just combined. Try not overmix.

Pour the batter in the prepared baking pan and bake for 32-36 minutes, until the center is firm and a toothpick inserted into the center comes out mostly clean.

Garnish with a sprinkle of flaky sea salt (optional), then let the brownies cool completely in the pan. Transfer them to a cutting board and slice them into squares before serving.

Nutrition

• Serving Size: 1 brownie
• Calories: 208 kcal
• Total Fat: 11 g
• Saturated Fat: 7 g
• Cholesterol: 48 mg
• Sodium: 84 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 20 g
• Protein: 2 g