Mexican Chocolate Brownies with Cinnamon Buttercream Frosting

Bars, Dessert, To Try



2 oz semi-sweet baking chocolate

1/2 cup coconut oil

1/2 cup white sugar

1/2 cup brown sugar

3 eggs

1 tsp vanilla extract

2/3 cup dark chocolate cocoa powder

1/2 cup white all purpose flour

1/2 tsp baking soda

1 tsp cinnamon

*1/2 tsp cayenne pepper

1/2 tsp sea salt

1/2 cup dark chocolate chunks


1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

1/2 tsp sea salt

1 tbsp cinnamon

1 1/2 cups powdered sugar



Pre-heat oven to 350°F

Melt chocolate and coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)

In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture

Add white and brown sugar, mix until fully combined

Add eggs 1 at a time

Mix in vanilla extract

In a small bowl, whisk together cocoa powder, flour, baking soda, cinnamon, cayenne pepper and sea salt

Slowly add dry mixture to the wet ingredients, mix until fully combined

Fold in dark chocolate chunks

Spread batter in an even layer in a greased 9X9″ brownie pan

Bake for 22-24 minutes

Allow to cool completely


In the bowl of an electric mixer fitted with a blade attachment, add the butter, beat on high

Add vanilla extract and sea salt, beat

Scrape down the side, beat again

In a small bowl, whisk together the cinnamon and powdered sugar

Slowly add the cinnamon sugar mixture to the mixer bowl, mix until completely combined and frosting is thick

Once the brownies are completely cool, spread on a thick layer of frosting, cut into squares


*adjust depending on heat tolerance, 1/2 tsp gives them a nice kick!