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Mexican Hot Chocolate Brownies

Mexican Hot Chocolate Brownies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American-Mexican Inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¾ cup unsalted butter melted
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Optional topping:
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x9 baking pan with parchment paper.
  2. In a bowl whisk together flour, cocoa powder, cinnamon, cayenne pepper, and salt.
  3. In another bowl mix melted butter and sugar until smooth.
  4. Add eggs, egg yolk, and vanilla extract. Whisk until thick and glossy.
  5. Slowly mix the dry ingredients into the wet mixture until just combined.
  6. Fold in chocolate chips.
  7. Spread batter evenly into the prepared baking pan.
  8. Bake for 22–26 minutes until the center is just set.
  9. Allow brownies to cool for 20 minutes before slicing.

Notes

  • Do not skip cinnamon — it creates the authentic Mexican hot chocolate flavor.
  • Use only a small pinch of cayenne; it enhances chocolate without making brownies spicy.
  • Remove brownies slightly early for fudgy texture.
  • Store in an airtight container for up to 5 days.