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  • Writer's pictureNona Spillers

Mexican Brownies topped with Pecans & Honey

Updated: May 5

Add a little spice to your Valentine's Day this year! Our families favorite Mexican brownies include cinnamon & cayenne for a near savory experience.  These brownies aren’t too sweet so they are a perfect pairing for our pecans in honey. For an over the top dessert add a scoop of vanilla ice cream to the brownie and drizzle the honey & pecans over that!

Beyond simple, this recipe requires only a baking dish, sauce pan and some measuring cups.  I usually make brownies in a muffin tin - but these were perfect when the large pan was lined with parchment - you can lift the whole lot out and then slice them easily for serving. You could even use a cookie cutter for fun shapes.

2/3 cup butter

1 cup granulated sugar

1/2 cup brown sugar packed

1/4 cup water

2 ½ cups chocolate chips*

4 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

* I used mostly bittersweet and included about 3/4 cup of dark chocolate chunks.

Preheat oven to 325F. Grease and flour or line a 9×13-inch baking dish with parchment paper. Set aside.  Add butter, sugars, and water to a large saucepan.  Bring to a boil over medium-low heat, stirring constantly. Remove from heat.  Stir in 1 ¾ cups chocolate chips until melted and combined. Let cool for 5 minutes.

Whisk in the eggs one at a time, whisking the entire time so you don’t get egg pieces in the brownies. Whisk in the vanilla. Add the flour, baking soda, cinnamon, cayenne pepper, and salt. Whisk in just until combined.

Feel free to adjust the cinnamon & cayenne to your liking. Personally I'd like more cinnamon - but the fam loves these just as they are! We often celebrates the holidays with homemade enchiladas and these brownies are the perfect end for a family fiesta.

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