One-Pan Mexican Chocolate Skillet Brownie

Mexican chocolate traditions pair cocoa with cinnamon and a gentle chili warmth. This one-pan skillet brownie melts butter and chocolate right in the pan, then folds in those spices and pecans for a fudgy, crackly-edged finish.

Serves 6 · 10 min prep · 22 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 38g carbs
• 20g fat

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Ingredients

• ½ cup unsalted butter
• 1 cup semisweet chocolate chips
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp ground cinnamon
• ¼ tsp chili powder
• ¼ tsp fine salt
• ⅓ cup chopped pecans
• pinch for finish flaky salt

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch oven-safe skillet over medium-low heat and melt the butter completely.
2. 2Add half of the chocolate chips to the melted butter and stir until smooth and glossy, then remove the skillet from the heat.
3. 3Whisk in the sugar until dissolved and the mixture cools slightly, about 1 minute.
4. 4Beat in the eggs one at a time followed by the vanilla until the batter looks shiny and thick.
5. 5Sift or sprinkle in the flour, cocoa powder, cinnamon, chili powder, and fine salt. Fold gently just until combined and no dry pockets remain.
6. 6Stir in the remaining chocolate chips and the chopped pecans. Smooth the top with a spatula.
7. 7Bake the skillet 18 to 22 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
8. 8Cool in the pan 10 minutes, finish with flaky salt, then scoop or slice into wedges and serve warm, ideally with a scoop of vanilla ice cream if desired.