dark chocolate mexican brownies

mexican dark chocolate brownies via she likes to eat

these might be the perfect brownie.
yes yes, the oreo brownies ROCK MY WORLD and the chocolate-ginger brownies are unexpected and lovely, but for a classic brownie, these are just awesome. they are just the right amount of fudgy and they have that perfect shiny, thinly crisp top. my mom (aka “mahm”) sent me her recipe for spicy mexican brownies a while back and i played with it a bit to get the shiny top (fave) and then added the dark chocolate because IT’S AWESOME. and i am pretty sure she approves, since she is the one who passed on to me the love of dark chocolate. (of course you can use bittersweet or milk chocolate if you’re not a fan of the dark.. and you can come to me for counseling, if so.)

if you aren’t into spicy things like i am or have little ones, you can omit the cayenne pepper. but instead of omitting it altogether, i have come up with a solution. i have 2 little girls who love chocolate mayyybe more than i do so i make it like this: i mix everything but the cayenne, pour half the batter into an 8×8 dish, then whisk in 1/4 tsp cayenne to the last half of the batter (mix well) and then pour it into the other baking dish. then you have one spicy/adult dish’o’brownies, and one for the kiddies.

inexplicably, my little half-texans are not fans of spicy. yet.
maybe these brownies will be the thing to get them to come over to the dark side…

mahm’s dark chocolate mexican brownies


2 sticks butter, cut into tablespoons

6 oz. (1 cup) dark chocolate, coarsely chopped (or you can use morsels)

2 cups granulated sugar

4 eggs

2 tsp vanilla extract

1 1/3 cups all purpose flour

1/2 cup special dark cocoa powder, unsweetened

1/2 tsp coarse sea salt

1 1/2 tsp cinnamon

1/2 tsp cayenne pepper


1. preheat the oven to 325. grease a 9 x 13 (or two 8-inch square) baking dish generously with coconut oil or baking spray.

2. melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. remove from heat and let cool for a few minutes.

3. while you’re waiting for the chocolate to cool, in a large bowl, combine eggs, vanilla, and sugar – whisk well.  stir in remaining ingredients. add in melted chocolate and butter. stir to combine.

3. pour batter into prepared baking dish(es). bake 25-35 minutes. (25 minutes will get you really fudgy brownies and 30-35 minutes will bake them through a little bit more.) let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy! (store in an airtight container at room temperature for up to a week.)

oreo brownies

oreo brownies | via she likes to eat

when i posted my chocolate chip cookie recipe, i said my life had been a quest to find that perfect recipe. like those little chewy wonders, i have also been on a quest for MY brownie recipe, my favorite from-scratch recipe. along that journey, i stumbled upon this genius thought – oreos IN brownies.

now i’m proud to say that most of the time i have some self control when it comes to sweets, and eating too much. but with oreos? they are totally my kryptonite. my husband and i can easily and quickly polish off an entire package right after opening one.

this recipe boasts the very best things about brownies: the lightly crispy top, the fudgy inside but still crumbly, and then a rich surprise when you bite into it. (unlike other recipes i found, mine has the oreos crushed or chopped up inside – i preferred this to the whole oreo inside.)

for reals, whoever was the very first to come up with the idea of putting these 2 together is a genius. it’s like wine & cheese, ice cream & root beer, crusty bread & hot soup, or will & grace… SO GOOD TOGETHER.

oreo brownies
adapted from crazy for crust


2 ounces unsweetened baking chocolate

2 ounces semi-sweet baking chocolate

3/4 cup (1 1/2 sticks) butter

1 3/4 cups granulated sugar

3 eggs, whisked

2 tsp vanilla extract

2 tbsp unsweetened cocoa powder

1/8 tsp coarse sea salt

1 cup flour

15 (ish) original oreos, chopped (using double stuf oreos makes these oreos super rich)


1. preheat oven to 350. spray an 8×8 baking dish with cooking spray (i use coconut oil spray).

2. put both baking chocolates and butter in a microwave-safe bowl. heat for about 2-3 minutes, stirring every 30-45 seconds, until chocolate is melted and smooth. pour into a mixing bowl and add the sugar. add in eggs, vanilla, cocoa powder, and salt – mix well. add flour and stir to fully combine.

3. spread half of the batter in prepared dish. sprinkle chopped oreos evenly over the top, then cover with remaining batter (easier if you use your fingertips to spread over).

4. bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. allow to cool for about 10-15 minutes before cutting. these are best served warm:)


chocolate-ginger brownies

if you love chocolate and you love brownies, i am pretty sure you’re going to love this spin on the homemade fudgy brownie.
even if you don’t like ginger, you can omit the ginger part of the recipe and continue on your merry way.
but i do hope you like ginger.
as i do.
because you will be rewarded with a very happy mouth.

chocolate-ginger brownies
makes 16


1/2 cup (1 stick) unsalted butter, plus more for baking dish

3 oz. bittersweet chocolate, coarsely chopped (or bittersweet morsels)

1 cup sugar

2/3 cup all purpose flour

1/4 cup unsweetened cocoa powder

2 eggs

1 tsp grated, peeled, fresh ginger

1/2 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp coarse salt

1/8 tsp ground cloves


1. preheat the oven to 325. butter an 8-inch square baking dish. line bottom with parchment paper, allowing 2 inches to hang over 2 sides. butter parchment, set aside.

2. melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. remove from heat, and stir in all remaining ingredients.

3. pour batter into prepared baking dish. bake 30-35 minutes – until a toothpick or slim knife inserted into the center comes out with moist crumbs. let the brownies cool in the pan on a wire rack for 15 minutes. then lift out of the dish and let them cool completely on rack. cut into squares and enjoy! (brownies can be stored in an airtight container at room temperature for up to 4 days.)

(recipe & photo via a very old martha stewart magazine)