Here's a recipe for Mexican hot chocolate brownies. Mexican hot chocolate gets it flavor from cayenne and cinnamon, so these brownies have cayenne pepper and cinnamon added to them. To make them extra indulgent, there are chocolate chips and flaky salt on top, too.
why mexican hot chocolate flavors make a great brownie
Mexican hot chocolate gets it flavor from cayenne and cinnamon. Cayenne and cinnamon add warmth and heat to chocolate, which is a perfect pairing. I added flaky salt on top because you have to. Chocolate <3's salt.
how to make mexican hot chocolate brownies, step by step
- Preheat the oven to 350F degrees. Line an 8x8" baking dish with parchment paper, leaving an overhang on two sides.
- Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not brown or boil. Remove from the heat and let cool slightly. Add the sugar, vanilla, and eggs - in that order - to the saucepan and stir with a wooden spoon until combined.
- Combine the cocoa, flour, cinnamon, chili powder, salt, and baking powder and whisk together.
- Mix wet + dry ingredients and fold to combine; spread the batter in the prepared pan and sprinkle the chocolate chips on top.
- Bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Sprinkle with Maldon salt to finish.
- Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
what kind of cocoa powder should i use for the best brownies?
Why, thank you for asking! The color, flavor profile, fat content, and overall deliciousness range from brand to brand.
It is 100% worth investing in good cocoa powder. I trust and recommend NuNaturals Cocoa Powder.
Mexican Hot Chocolate Brownies
Inspired by cinnamon- and cayenne-scented Mexican hot chocolate, these brownies have a kick.
Ingredients
- 1 cup butter unsalted
- 2 cups ounces granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ chocolate chips
- pinch of maldon salt for finishing
Instructions
- Preheat the oven to 350 degrees. Line an 8x8" baking dish with parchment paper, leaving an overhang on two sides.
- Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not brown or boil. Remove from the heat and let cool slightly. Add the sugar, vanilla, and eggs - in that order - to the saucepan and stir with a wooden spoon until combined.
- Combine the cocoa, flour, cinnamon, chili powder, salt and baking powder and whisk together.
- Mix wet + dry ingredients and fold to combine; spread the batter in the prepared pan and sprinkle the chocolate chips on top.
- Bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Sprinkle with Maldon salt to finish.
- Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Nutrition
Serving: 1one-inch brownieCalories: 163kcalCarbohydrates: 22gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 14mgSodium: 63mgPotassium: 47mgFiber: 1gSugar: 17gVitamin A: 28IUCalcium: 12mgIron: 1mg
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