Spicy Brownies
Halfway between cake and fudge, these brownies use cinnamon, anise, and a touch of cayenne. Bake in a 13x9 pan at 350F for about 30 minutes.
This is a variation on a family recipe for traditional brownies. The combination of ground cinnamon, anise, and cayenne pepper gives these brownies a somewhat Mexican flavor. The brownies are halfway between being cake-like and fudge-like in texture, and have a nice, slightly crunchy crust on top and around the edges.
Submitted by: Alyx Kesselring from Evanston, Illinois
Yield: Approximately 24 Brownies
- Ground cinnamon, anise seed, and a pinch of cayenne give these brownies a warm, Mexican-inspired flavor.
- Mix the dry ingredients first, add oil, eggs, and vanilla, spread in a greased 13x9x2 pan, and bake at 350F for about 30 minutes.
- Texture is between cake and fudge with a slightly crunchy top; test doneness with a knife or by checking for moist crumbs.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What gives these brownies a Mexican flavor?
The blend of ground cinnamon and ground anise seed, with a tiny amount of cayenne pepper, creates warm, aromatic notes often found in Mexican desserts.
How do I make the brownies fudgier or cakier?
For fudgier brownies, reduce the flour slightly, add a little more oil, and stop baking when a few moist crumbs cling to a knife. For cakier brownies, add a tablespoon or two of extra flour and bake a few minutes longer.
Can I skip or reduce the cayenne pepper?
Yes. The recipe uses just 1/8 teaspoon for a faint heat. Omit it for no spice or use less if you want only a whisper of warmth.
What can I substitute for vegetable oil?
Use melted butter in a 1:1 swap for a richer flavor. You can also use neutral oils like canola. Replacing oil with applesauce will change texture and make them less rich.
How do I know when the brownies are done?
Insert a knife into the center. If it comes out clean or with a few moist crumbs, they are done. The recipe bakes about 30 minutes at 350F as a guideline.
How should I store leftovers?
Keep brownies in an airtight container at room temperature for 3 to 4 days. Refrigerate up to a week. For longer storage, wrap tightly and freeze up to 3 months.
Can I add mix-ins or toppings?
Yes. Fold in nuts, chocolate chips, or dried fruit before baking. After cooling, dust with powdered sugar or spread a simple chocolate glaze or ganache.
How many servings does this recipe make and what about calories?
Baked in a 13x9 pan, it yields about 20 to 24 squares depending on size. Calories vary by portion and swaps, but expect roughly 200 to 300 calories per piece for average-sized servings.
What gives these brownies a Mexican flavor?
The blend of ground cinnamon and ground anise seed, with a tiny amount of cayenne pepper, creates warm, aromatic notes often found in Mexican desserts.
How do I make the brownies fudgier or cakier?
For fudgier brownies, reduce the flour slightly, add a little more oil, and stop baking when a few moist crumbs cling to a knife. For cakier brownies, add a tablespoon or two of extra flour and bake a few minutes longer.
Can I skip or reduce the cayenne pepper?
Yes. The recipe uses just 1/8 teaspoon for a faint heat. Omit it for no spice or use less if you want only a whisper of warmth.
What can I substitute for vegetable oil?
Use melted butter in a 1:1 swap for a richer flavor. You can also use neutral oils like canola. Replacing oil with applesauce will change texture and make them less rich.
How do I know when the brownies are done?
Insert a knife into the center. If it comes out clean or with a few moist crumbs, they are done. The recipe bakes about 30 minutes at 350F as a guideline.
How should I store leftovers?
Keep brownies in an airtight container at room temperature for 3 to 4 days. Refrigerate up to a week. For longer storage, wrap tightly and freeze up to 3 months.
Can I add mix-ins or toppings?
Yes. Fold in nuts, chocolate chips, or dried fruit before baking. After cooling, dust with powdered sugar or spread a simple chocolate glaze or ganache.
How many servings does this recipe make and what about calories?
Baked in a 13x9 pan, it yields about 20 to 24 squares depending on size. Calories vary by portion and swaps, but expect roughly 200 to 300 calories per piece for average-sized servings.
These are awesome brownies! Fudgy, when fully cooked! The spices just take them to the next level! I didn’t have anise seed so I substituted 1/8 tsp of anise extract. I made them for a Cinco de Mayo party and everyone loved them! I am making another batch for a friend’s birthday right now. This is definitely going to be my go to brownie recipe, plain or spiced up.
I used this recipe in Nov. 2007 and will use it again the weekend of Dec. 5-7 to serve at the annual open house and sale at the Midwest Clay Guild. These brownies are fabulous!
I used dutched cocoa instead of natural cocoa, and double strength madagascar vanilla extract. The mix is very thick and the finished product is chewy and moist. They went over very well. The spices give it a unique flavor that everyone’s liked. It is a nice departure from regular brownies, not that there’s anything wrong with unadulterated chocolate.