Who doesn’t love chocolate brownies during the holidays? I made this Mexican brownie recipe extra special, because they have a bit of kick. Try my recipe for spicy Mexican hot chocolate brownies if you want an easy to make healthy dessert that is grain-free, gluten-free and dairy-free.
The perfect special holiday recipe. My Mexican hot chocolate recipe from my Beauty Nutrition Index cookbook inspired me to make this spiced hot chocolate brownies recipe. If you love hot chocolate recipes, you might also like my healthy peppermint hot chocolate recipe that is low sugar. Also, try my homemade peppermint marshmallow recipe.
Ditch the Cup of Hot Chocolate and Make Healthy Spiced Brownies Instead!
Now you can have that delicious taste of hot cocoa in spiced brownie form. But with a bit of spice, so let’s make Mexican Hot Chocolate Brownies.
Ingredients Needed for Spicy Mexican Hot Chocolate Brownies
- Unsweetened Cocoa Powder: You need chocolate to make chocolate brownies, right?! Yes, but we are using unsweetened cocoa powder, but you can also use raw cacao powder.
- Chocolate Protein Powder: This ingredient bumps up the protein content of the brownies. If you prefer not to use, simply add an extra 1/2 cup of all purpose gluten-free flour to the recipe.
- All Purpose Gluten-Free Flour: I prefer all-purpose gluten free for most of my baking needs.
- Eggs: This ingredient helps bind the brownies together. If you are vegan, please substitute with a flax eggs. See notes below.
- Black Beans: This is my magic ingredient to make extra fudgy brownies, with a fair amount of fiber and protein added. You won’t taste the beans in the brownies, I promise.
- Maple Syrup: This is my preferred sweetener of choice, but you can use honey or any other sweetener you feel comfortable using. Adjust the recipe as necessary.
- Vanilla Extract: Brings all the sweetness and balances the spicy too.
- Marshmallows: These are optional, but how can you have hot chocolate without mini marshmallows? That is why this ingredient is perfect, mixed right into the batter and also as a topping when cooling.
- Cayenne Pepper: You need a spice with a bit of kick, and cayenne pepper is the perfect spice for this Mexican brownie recipe.
- Cinnamon Powder: A yummy warming spice that adds more flavor to the brownie batter recipe.
See recipe below for quantities.
Mix dry ingredients for Mexican brownies recipe.
Process black beans for the brownie batter.
Combine wet and dry ingredients. Fold in optional ingredients.
Place into an oven at 350 degrees. Let Mexican brownies cool and add more optional toppings. at 350 fahrenheit
Hint: I like to add my extra toppings, such as mini marshmallows, while it’s still warm out of the oven, but before cutting. This allows the marshmallows to melt a bit into the top of the Mexican cinnamon brownies.
How to Make Mexican Hot Chocolate Gluten-Free Brownies?
This recipe might sound complicated, but it’s not. It’s actually really easy to prepare. It will definitely become a holiday recipe on repeat year after year.
Healthy Mexican Chocolate Brownies
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 3 tablespoons unsweetened coconut milk (canned)
- 1 teaspoon vanilla extract
- 1 can black beans, drained and rinsed
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon powder (Mexican is best “canela)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup gluten-free all purpose flour
- 2 scoops chocolate protein powder
- 1/4 cup walnuts, roughly chopped
- 1/4 cup mini marshmallows
- 1/4 cup mini dairy-free chocolate chips
- Preheat oven to 350 degrees. Line an 8 by 8 baking pan with parchment paper. Optional to spray with nonstick cooking spray or grease with butter. Set aside.
- In a large mixing bowl, combine your dry ingredients: protein powder, flour, baking powder, salt, cayenne pepper, cinnamon, and cocoa powder. Set aside.
- Process black beans in a food processor, blender, or well mash with a fork.
- Combine the wet ingredients: eggs, maple syrup, coconut milk, black beans, and vanilla extract.
- Combine the wet ingredients into the dry ingredients. Whisk until well combined.
- Now is the time to add any optional ingredients, like walnuts, mini marshmallows, and chocolate chips. Fold in optional ingredients gently into the brownie batter. Reserve some extra marshmallows and chocolate chips for topping after removing from oven.
- Pour brownie batter into a prepared baking dish. Bake for 30 minutes or until a toothpick comes out clean. Remove from oven. Add any extra toppings now. Allow to cool, and then cut into 12 brownie slices.
Are Mexican Brownies Spicy?
That depends on the amount of spice you add to these Mexican hot chocolate brownies. I created these with a medium level of spice, but if you prefer more spice, add more cayenne pepper. Also, if you prefer less spice or no spice, omit the cayenne or use less in quantity.
Do You Like Nuts In Your Brownie Recipe?
You either love nuts in your brownie recipe or you hate them. You do you. I prefer walnuts in my brownie recipes, so if you want to add them, I used 1/4 cup chopped walnuts into the batter before baking.
Are You into Brownie Corners or Do You Like the Middle Brownies Better?
I don’t have a preference one way or another. I love all gluten-free brownies equally. If you want to get that crackly topping to your brownies, you can drizzle melted butter or coconut oil over the top of the batter before baking.
What’s a Great Substitute for Vanilla Extract in Brownies?
I like to use vanilla bean powder as a substitute for vanilla extract when making a Mexican brownies recipe. During the holiday season, it’s quite easy to run out of vanilla extract because of all the baking going on, but I like to keep this handy substitute on hand throughout the year.
Can You Make Mexican Brownies Without Vanilla Extract?
Yes, of course. Like I mentioned earlier, this is my secret trick to make brownies without vanilla extract, which is to substitute it for vanilla bean powder.
Vegan Egg Substitute:
Make flax eggs. A flax egg is simply ground flax seeds and water mixed into a slurry mixture. When a recipe calls for a typical egg, use a 1:1 ratio, so one flax egg for every typical egg used. Mix one tablespoon of ground flax seed with three tablespoons of water for every egg the recipe calls for. If you want a handy food swap guide, download my Food Allergy Substitions guide today.
These cinnamon spicy brownies will last about 3 days in an airtight container at room temperature. They last a bit longer in the refrigerator, you can store for up to a week in the fridge.
To freeze Mexican cinnamon brownies, simply stack them with parchment paper between the brownies. They last a good 3 months, stored in the freezer in a freezer bag or container. I love to grab these individually as a healthy snack during the week. The perfect little bite of chocolate goodness.
In the mood for other brownie recipes with holiday flavor, try my Peppermint Black Bean Brownie Recipe.
Top Recipe Tip
If you want a smooth, lighter Mexican brownie, I suggest you process the black beans in a food processor or blender. However, if you want more texture and a fudge brownie, you can simply mash the black beans with a fork. But, make sure to break them up well with the fork. I have done this handy trick when I’m short on time and don’t mind a denser fudge brownie.
Enjoy This Easy, Spicy Mexican Hot Chocolate Brownie Recipe!
If you make these healthy, spicy cinnamon Mexican hot chocolate brownies, let me know in the comment section below. Have you ever tried a gluten-free black bean brownie recipe before?
I would also love to hear what you think, or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition #LauraVillanueva