What are Mexican brownies made of?

Mexican brownies are known for their rich chocolate flavor combined with warm spices like cinnamon and cayenne pepper. Paleo Mexican Brownies use almond flour instead of wheat, maple syrup or coconut sugar instead of refined sugar, and cocoa or cacao powder for that deep chocolate taste.

How to make chocolate brownies healthier?

Swap traditional flour for almond or coconut flour, and use natural sweeteners like maple syrup or dates. Add healthy fats like coconut oil or almond butter. These swaps keep your brownies moist, flavorful, and full of nutrients without sacrificing taste.

Does gluten free flour work in brownies?

Yes, absolutely. Almond flour, coconut flour, and cassava flour are all naturally gluten-free and work well when used in the right ratios. For Paleo Mexican Brownies, almond flour gives the best fudgy texture without the grit.

How to reduce calories in brownies?

To cut calories, reduce sweeteners slightly, use egg whites instead of full eggs, and swap out oil for applesauce or mashed banana. Keep in mind that using whole ingredients—even in smaller amounts—can be more satisfying and reduce cravings later.

Paleo Mexican Brownies: A Guilt-Free, Delicious Dessert Twist

Name: Paleo Mexican Brownies
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: Mexican
Ingredients: 1 cup almond flour; 1/3 cup unsweetened cacao powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 1 tsp ground cinnamon; 1/8 tsp cayenne pepper; 1/3 cup coconut oil (melted); 1/2 cup maple syrup; 2 large eggs; 1 tsp vanilla extract; 1/4 cup chopped paleo chocolate bar (optional)

Description

These Paleo Mexican Brownies are rich, fudgy, and spiced with cinnamon and cayenne—naturally gluten-free, dairy-free, and refined sugar-free.

Ingredients

Scale

1 cup almond flour

1/3 cup unsweetened cacao powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground cinnamon

1/8 tsp cayenne pepper

1/3 cup coconut oil (melted)

1/2 cup maple syrup

2 large eggs

1 tsp vanilla extract

1/4 cup chopped paleo chocolate bar (optional)

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Instructions

1. Preheat oven to 325°F and line an 8×8 inch pan with parchment.

2. In a bowl, whisk almond flour, cacao powder, baking soda, salt, cinnamon, and cayenne.

3. In another bowl, mix melted coconut oil, maple syrup, eggs, and vanilla.

4. Combine wet and dry ingredients until just mixed.

5. Fold in chopped chocolate if using.

6. Pour batter into pan and spread evenly.

7. Bake for 20–24 minutes, until just set in the center.

8. Let cool in pan for 15 minutes, then transfer to a wire rack.

9. Slice and serve warm or store.

Notes

For a cakier texture, add 1 tbsp coconut flour.

If using coconut sugar instead of maple syrup, add 2 tbsp almond milk to keep moist.

Prep Time: 10 mins
Cook Time: 24 mins
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 brownie
Calories: 185
Sugar: 8g
Sodium: 105mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 4g
Cholesterol: 32mg