These lightened up Mexican Skillet Brownies are a fun dessert for Cinco de Mayo! Rich and fudgy with a hint of cinnamon and spicy cayenne powder!
This recipe and photos have been updated since their original post on 5/4/2015
There’s about a million brownie recipes out there on the internet. Everything from classic brownies, cheesecake brownies, coconut oil brownies and even healthy brownies. Honestly I didn’t know healthy and brownies could be used in the same sentence.
Today I’m adding my own brownie recipe to the millions already out there and this one has a Mexican inspired twist to it. These Mexican Skillet Brownies are perfect for when you want ones that are a little different than the classic version, but still has that gooey center and crisp crackly top.
Ingredients Needed for Mexican Skillet Brownies
- Dark chocolate bar, preferably 70%
- Coconut oil
- Low fat plain Greek yogurt
- Granulated sugar
- Vanilla extract
- White whole wheat flour
- Baking soda
- Ground cinnamon
How to Make Mexican Skillet Brownies
Making these skillet brownies is no different than making any one bowl brownie recipe. Melt the chopped up chocolate bar in the microwave then stir in the sugar and melted coconut oil. Once combined whisk in the Greek yogurt, vanilla and then whisk in the egg and yolk.
Sprinkle in the flour, salt, baking soda, cinnamon and cayenne. If you want to whisk them together before adding them to the wet ingredients you can, but it isn’t necessary. Fold the brownie batter together just until it’s combined and you don’t see any streaks of flour.
Stir in a couple tablespoons of chopped dark chocolate and pour it into a cast iron skillet sprayed with cooking spray or brushed with melted coconut oil. Bake the brownies for 15 minutes then remove the skillet from the oven and let the brownies cool for at least 10 minutes before serving.
Tips for the Best Skillet Brownies
- Skip the cocoa powder. Cocoa powder can create a cakey brownie and that’s not what I’m going for with these. Simply using a good quality chocolate bar will still give you amazing chocolate flavor without the chocolate cake consistency.
- Make sure the eggs and Greek yogurt are at room temperature. Since this recipe uses coconut oil it’s especially important since cold ingredients will cause the oil to solidify again. This means the oil won’t be distributed evenly in the brownies.
- Measure correctly. Using heaping or under-filled measurements can effect the consistency of the brownies.
- Don’t over bake the brownies. The longer brownies bake the cakier they get. The edges should be more set and pulling away from the sides of the skillet while the middle should look under baked. Remember the residual heat from the skillet will continue to bake the brownies.
More Cinco de Mayo Recipes
- Mini Chicken Enchilada Cups
- Chicken Enchilada Pizza
- Green Chile Guacamole
- Spicy Watermelon Margaritas
- Shrimp Tacos with Avocado Salsa Verde
- Sweet Potato and Lentil Tacos
- 3.2 ounce bar dark chocolate 70%, chopped and melted (reserve 2 tablespoons to mix into batter)
- 3 tablespoons melted coconut oil
- 3 tablespoons low fat Greek yogurt, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 5 tablespoons white whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/8 - 1/4 teaspoon cayenne
- Vanilla ice cream for serving (optional)
- Preheat oven to 350° F and spray an 8 or 10 inch cast iron skillet with cooking spray.
- Put the chopped dark chocolate in a large microwave safe bowl, reserving 1 - 2 tablespoons, and microwave in 30 second increments, stirring each time until the chocolate is melted.
- Whisk in the melted coconut oil, sugar, Greek yogurt and vanilla until combined. Whisk in the egg and egg yolk.
- Add the flour, baking soda, salt, cinnamon and cayenne to the mixture and fold together until you can no longer see streaks of flour. Be careful not to over mix. Fold in the remaining chopped chocolate and then pour the batter into the prepared skillet.
- Bake the brownies on the middle rack of the oven for 15 minutes, 17 minutes for a less gooey brownie. Be very careful not to over bake the brownies or they will get cakey and dry. Cool the brownies for several minutes before serving with vanilla ice cream.
The center of the brownies should still look gooey and undercooked when you remove them from the oven. Remember they will continue to cook even after you remove them from the oven.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 95mgSodium: 240mgCarbohydrates: 46gFiber: 3gSugar: 36gProtein: 6g