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Posted in: Desserts
Prep Time:
10 Minutes
Grill time:
35 Minutes

Mexican Style Brownies

with Dark Chocolate and Chillies

Posted on by Andrea Alden
Mexican Style Brownies
Serves 8
Prep Time:
Grill time: 35 Minutes
This is our third brownie recipe in 3 months; that definitely constitutes a brownie kick. Who can resist these dense bars of chocolaty goodness? I, for one, can’t. Neither can my friends who requested another batch of brownies for our Sunday night gathering.  These Mexican Style Brownies with Dark Chocolate and Chillies are just the thing for National Hot and Spicy Day on August 19th. Thick and dense chocolate brownies, balanced with out with the right amount of sweetness, they sneak up and bite your tongue with a warmth that is as unexpected as it is pleasant. 
Pile them high
Pile them high
Serve with vanilla ice cream
Serve with vanilla ice cream
Careful that heat sneaks up on you
Careful that heat sneaks up on you

Mexican Style Brownies

Serves: 8       Total Time: 45 Minutes


  • 2 bars, (200 g) dark chocolate bars with chili peppers in them – Lindt makes an excellent product, perfect for this recipe
  • ¾ cup of sugar
  • ¾ cup of butter, melted
  • 2 large eggs
  • 1 tsp. vanilla
  • ¾ cup of flour
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • chocolate chips, pecans, walnuts optional

*NOTE: if you want to be in control of the heat, use 200g of dark chocolate and 1 to 2 chillies that have been roasted, skin and seeds removed, and minced super fine*


Step 1
Preheat your grill to 375°F and prepare for indirect grilling.
Step 2
Using a double boiler over medium-low heat, melt the chocolate stirring frequently. Allow the chocolate to cool for a minute or two while you assemble the rest of the ingredients.
Step 3
Whisk together the butter and sugar, then add the eggs, one at a time, followed by the vanilla.
Step 4
Sift together the flour, cinnamon, salt, and baking soda, then add it to the butter mixture, stirring until just combined.
Step 5
Fold the melted chocolate into the batter, followed by any mix in’s, like chocolate or nuts.
Step 6
Pour the brownie batter into a waiting, greased, 8 x 8-inch baking pan. Bake over indirect heat for 35 minutes, or until the brownies have just set and the edges are slightly crisp.
Step 7
Remove from the grill and allow your brownies to cool enough to remove them from the baking pan and slice into your desired portions – like one big brownie, or two big brownies.
Step 8
Serve hot or cold, however you like them.

Adding spicy chili peppers to chocolate provides an unexpected richness to these Mexican Style Brownies with Dark Chocolate and Chillies. They were an instant hit. I know it sounds nuts, but adding the heat of the chillies to a dessert as rich as these brownies was a stroke of genius. Check out my other brownie recipes here if you’re a little unsure about this one. Or if you like the sound of the ingredients except for the chilli, just omit the peppers. What is your favourite chocolate filled dessert?

Happy Grilling!

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