The temperature might be too hot for Mexican Hot Chocolate, (Dallas in July—send help!) but it’s always the right time of year for Mexican Hot Chocolate Brownies. If these brownies were a wine their tasting notes would include: sweet, slightly smokey, with hint of spice, cinnamon-forward, and finishes with coffee.
Consider this your warning, these babies can be addictive!
Ingredients:
For Brownies:
-10oz of melting chocolate wafers
-2 sticks of butter
-1 1/2 c of sugar
-4 large eggs
-1 tsp vanilla
-1 1/2 c of AP flour
- 1 1/2 tsp espresso powder
-1/4 tsp chipotle chili powder
-1/4 tsp cayenne
-1/2 tsp salt
- 1/2 tsp cinnamon
Icing:
-2 cup of semisweet chocolate chips
-10 oz cinnamon chips
-1 stick of butter
-1/4 tsp cayenne
-1 tsp espresso powder
Method:
Preheat your oven to 350 degrees.
In a saucepan, combine your chocolate wafers and 2 sticks of butter on medium heat until melted. Careful not to burn! Set to the side to cool.
In a bowl combine, sugar, eggs and vanilla.
Add egg mixture to cooled chocolate mixture and stir.
In another bowl, combine flour, espresso powder, chipotle powder, cayenne, salt and cinnamon and stir together.
Mix dry ingredients into wet and stir together and pour into a parchment lined pan. I used 9x13 and bake for 25-30 minutes.
Now for the world’s easiest icing:
In a microwave safe bowl, combine semisweet chocolate chips, cinnamon chips and butter. Microwave in 30 second increments until melted together and add your spices!!
This would also be FABULOUS served over ice cream but I digress...
Pour the icing over the brownies while they are still warm and finish with a little smokey, flaky, sea salt!!
Enjoy!