Mexican Chocolate Brownies with Cinnamon Buttercream

Step 1

Pre-heat oven to 350°F

Step 2

Melt chocolate and coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)

Step 3

In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture

Step 4

Add white and brown sugar, mix until fully combined

Step 5

Add eggs 1 at a time

Step 6

Mix in vanilla extract

Step 7

In a small bowl, whisk together cocoa powder, flour, baking soda, cinnamon, cayenne pepper and sea salt

Step 8

Slowly add dry mixture to the wet ingredients, mix until fully combined

Step 9

Fold in dark chocolate chunks

Step 10

Spread batter in an even layer in a greased 9X9″ brownie pan

Step 11

Bake for 22-24 minutes

Step 12

Allow to cool completely

Step 13

In the bowl of an electric mixer fitted with a blade attachment, add the butter, beat on high

Step 14

Add vanilla extract and sea salt, beat

Step 15

Scrape down the side, beat again

Step 16

In a small bowl, whisk together the cinnamon and powdered sugar

Step 17

Slowly add the cinnamon sugar mixture to the mixer bowl, mix until completely combined and frosting is thick

Step 18

Once the brownies are completely cool, spread on a thick layer of frosting, cut into squares