Mexican Brown Butter Brownies

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brown butter brownies mexican cinnamon seasoning victoria gourmet recipe

Brownies should be ultra chocolatey, almost fudgy but not dense or dry - this recipe delivers on every level and finishes with a hint of sea salt. 


1 teaspoon Cinnamon
1/2 teaspoon Anglesey Sea Salt
10 tablespoons unsalted butter
1 1/4 cups sugar
1 teaspoon instant coffee powder (regular or decaf)
3/4 cup dutch cocoa powder
1 teaspoon vanilla
2 large eggs, room temperature
1/3 cup all-purpose flour
1 cup walnuts, chopped

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
22-25 minutes
Resting Time: 
2 hours
Total Time: 
2 hours 42-45 minutes
Serving size: 


1. Preheat oven to 325˚. Position the oven rack in bottom notch of the oven. Line a 8x8x2 inch pan with parchment. (Spray the pan with cooking spray, then line the pan with parchment - this willl hold the parchment in place)
2. Melt the butter in a saucepan over medium heat. Cook until the butter is no longer foaming and brown bits are visible.
3. Add the sugar, instant coffee powder, cocoa and cinnamon, mix well. Remove from the heat and cool 10 minutes.
4. Add in the vanilla and eggs one at a time, beating well after each egg,
5. Fold in the flour and walnuts, just until no flour is visible. Pour into the prepared pan. Top with Anglesey sea salt.
6. Bake for 22-25 minutes or until a toothpick comes out almost clean.
7. Cool completely before cutting.
8. Store at room temperture in an airtight container for 2 days or freeze up to 1 month.


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Recipe Tip:
Swap out walnuts for pecans, almonds or hazelnuts.
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