Mexican Hot Chocolate Brownies
Dreaming of a warm hug in brownie form? Look no further than these Mexican Hot Chocolate Brownies. Imagine fudgy, rich brownies infused with the warming spices and deep chocolate flavors of a comforting mug of Mexican hot chocolate. This recipe is your one-stop shop to elevate your brownie game, transforming a classic dessert into a fiesta for your taste buds!
Guaranteed to become your new favorite treat, these brownies are perfect for satisfying your sweet tooth, sharing with loved ones, or indulging in a moment of pure decadent bliss. Ready to ditch the ordinary and bake brownies with south-of-the-border flair? Let’s get started!
Questions I often get asked about this recipe:
Q: Can I substitute the chocolate chips?
A: Absolutely! You can use chopped nuts, chopped bittersweet chocolate, or even a swirl of dulce de leche for a different flavor profile.
Q: My brownies turned out cakey, what went wrong?
A: Overmixing can lead to cakey brownies. Make sure you just combine the wet and dry ingredients until just incorporated. A few streaks of flour are okay!
Q: How spicy are these brownies?
A: The recipe includes ½ teaspoon of cayenne pepper, which adds a subtle warmth. You can adjust the amount based on your spice preference. Omit it completely for a non-spicy version.
Q: My brownies aren’t setting in the middle. What should I do?
A: A few reasons could be at play: underbaking, using the wrong pan size, or an inaccurate oven temperature. Double-check your baking time and temperature. If the center is still gooey after the recommended time, bake for an additional 2-3 minutes, checking frequently to avoid overbaking the edges.
Q: Can I make these brownies ahead of time?
A: Yes! These brownies store well. Let them cool completely, then cut and store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for longer storage – wrap them tightly in plastic wrap and then place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
What you need to make Mexican Hot Chocolate Brownies:
Ingredients:
Dry:
¾ cup Dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjust for spice preference)
Wet:
2/3 cup butter, melted and divided (⅓ cup + ⅓ cup)
1/2 cup boiling water
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
Chocolate:
1 ½ cups semi-sweet or dark chocolate chips
How to make them:
Instructions:
Preheat your oven to 350°F (175°C). Line your 9×13 inch baking dish with parchment paper for easy removal, greasing the parchment lightly for extra insurance.
In a large mixing bowl, whisk together the dry ingredients: cocoa powder, baking soda, flour, salt, cinnamon, and cayenne pepper.
In a separate bowl, combine ⅓ cup of the melted butter with the boiling water. Stir until smooth and thick.
Add the sugars (granulated and brown) and eggs to the hot chocolate mixture, whisking well to combine. Then, whisk in the remaining ⅓ cup of melted butter and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
Fold in the chocolate chips using a rubber spatula.
Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not raw batter).
Let the brownies cool completely in the pan for several hours before cutting and serving.
Tips:
For an even richer chocolate flavor, use bittersweet chocolate chips.
If you don’t have Dutch-processed cocoa, regular cocoa powder will work, but the brownies may not be as dark and fudgy.
To add a touch of Mexican flair, sprinkle a little sea salt over the top of the brownies before baking.
These brownies are delicious served warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Printable Recipe:
Mexican Hot Chocolate Brownies
Embrace the warmth of Mexican hot chocolate in brownie form with these decadent, fudgy Mexican Hot Chocolate Brownies!
Ingredients
Dry
- ¾ cup Dutch-processed unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
Wet
- 2/3 cup butter, melted and divided (⅓ cup + ⅓ cup)
- 1/2 cup boiling water
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate
- 1 ½ cups semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line your 9x13 inch baking dish with parchment paper for easy removal, greasing the parchment lightly for extra insurance.
- In a large mixing bowl, whisk together the dry ingredients: cocoa powder, baking soda, flour, salt, cinnamon, and cayenne pepper.
- In a separate bowl, combine ⅓ cup of the melted butter with the boiling water. Stir until smooth and thick.
- Add the sugars (granulated and brown) and eggs to the hot chocolate mixture, whisking well to combine. Then, whisk in the remaining ⅓ cup of melted butter and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix!
- Fold in the chocolate chips using a rubber spatula.
- Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not raw batter).
- Let the brownies cool completely in the pan for several hours before cutting and serving.
Notes
- For an even richer chocolate flavor, use bittersweet chocolate chips.
- If you don't have Dutch-processed cocoa, regular cocoa powder will work, but the brownies may not be as dark and fudgy.
- To add a touch of Mexican flair, sprinkle a little sea salt over the top of the brownies before baking.
- These brownies are delicious served warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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