Shocking Mexican Hot Chocolate Brownies in 9 Steps
Bake rich, fudgy brownies infused with the warm spice blend of Mexican hot chocolate, featuring cinnamon and a hint of chili for a delightful kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus cooling time)
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups granulated sugar
- 3/4 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium saucepan over low heat, melt the butter and chopped unsweetened chocolate together, stirring until smooth. Remove from heat.
- Whisk the granulated sugar and brown sugar into the melted chocolate mixture until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, cinnamon, and cayenne pepper.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 to 30 minutes. A toothpick inserted near the edge should come out with moist crumbs, but the center should still look slightly underdone for a fudgy texture.
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.
Notes
- For an extra layer of Mexican flavor, add 1/2 teaspoon of instant espresso powder to the dry ingredients.
- If you prefer less heat, reduce the cayenne pepper or omit it entirely.
- Cooling the brownies completely before cutting prevents them from crumbling.
Nutrition
- Serving Size: 1 brownie
- Calories: Approx. 250
- Sugar: Approx. 25g
- Sodium: Approx. 100mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Varies
- Trans Fat: Negligible
- Carbohydrates: Approx. 28g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 45mg