Mexican Hot Chocolate Brownies
Discover the perfect blend of sweet and spicy in these Mexican Hot Chocolate Brownies. A unique and delicious dessert for chocolate lovers.
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Equipment
- mixing bowls
- kitchen scale optional but recommended
- whisk
- rubber spatula
- parchment paper optional for lining pan
- 8x8 baking pan
Ingredients
- 1 cup unsalted butter for browning 185g browned butter
- 1 cup dark chocolate morsels
- 1 cup all purpose flour
- 3 tbsp natural cocoa powder sifted
- 2 tsp ground cinnamon
- 1 tsp espresso powder optional
- 1 tsp fine sea salt
- ¼ tsp cayenne pepper
- 3 large eggs room temperature
- 1 cup sugar
- ½ tab Nestle Abuelita Chocolate grated
- 1 tsp Mexican Vanilla extract
- flaky sea salt optional
Instructions
- Brown the butter in a light colored medium sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
- About half way through the butter will begin to foam up a bit, but you only need to take your rubber spatula and give it a stir to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice the along the edges browning, and if you stir the butter there will be small browned pieces at the bottom. Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.
- Remove from heat and pour into heat safe bowl. Add dark chocolate morsels to hot butter and make sure they are completely covered. Allow to sit for 2 minutes.
- Preheat oven to 350 F. While chocolate sits in hot butter, in a separate bowl combine flour, espresso powder, cinnamon, salt and cayenne pepper.
- Sift in cocoa powder to remove any clumps.
- Whisk dry ingredients until well dispersed. Set aside.
- Mix butter and chocolate mixture until smooth and shiny. Set aside.
- In a separate bowl combine eggs, sugar and vanilla. Then grate the mexican chocolate into bowl.
- Whisk egg and sugar mixture vigorously until well combined - about 2 minutes.
- Slowly add butter chocolate mixture into egg sugar mixture, making sure to whisk as you pour.
- Add dry ingredients to wet ingredients.
- Use a rubber spatula to gently fold dry ingredients into wet ingredients. Continue to fold until all flour has been incorporated.
- Line a 8x8 square baking pan with parchment and baking spray.
- Pour batter into baking pan and use spatula to spread evenly.
- Bake for 22-23. Remove from oven and allow to cool before removing from baking pan. Top with flaky sea salt if desired. Allow to cool completely before cutting into brownies.
Notes
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Make sure eggs are room temperature before beginning. This will help them emulsify much better and allow the other ingredients to come together easier.
Brown the butter in advance. Or if you chose not to, just begin with 1 stick of butter (½ cup) plus 6 tablespoons. Use a medium saucepan or pot to brown butter.
Hot Tip! Cocoa powder can tend to clump together in the container, so sifting it helps ensure that you evenly distribute through the dessert and avoid any unnecessary clumps post bake!
Hot Tip! Lining baking pan with parchment makes it easier to remove brownies after baking. Simply lift along the edges once cooled to cut and serve. Using metal clips helps secure the parchment against the baking pan.
Post bake storage is best in a ziplock bag or airtight container. Store for up to 5 days at room temperature.
If you'd like to freeze, place in a freezer safe ziplock bag or airtight container and freeze for up to 3 months. When ready to eat, remove from freezer and allow to sit at room temperature before enjoying.
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