Brownies with the irresistible flavor of Mexican hot chocolate.
The combination of cinnamon and spice with sweetened but still slightly bitter cocoa in a Mexican Hot Chocolate is divine. This recipe adds those flavors to a soft, fudgy brownie using a Mexican hot chocolate tablet, dried chile pepper, and cinnamon stick. If you are a brownie-with-nuts kind of person you’ll appreciate the nuttiness from the almonds and whole wheat flour. Serve with a tall glass of milk or for breakfast with a cup of coffee if you’re like me.
Mexican Hot Chocolate Inspired Brownies
These delectable skillet brownies are flavored with a Mexican hot chocolate tablet, dried chile pepper, and cinnamon to create a supremely flavorful dessert.
Ingredients
- 1 tablet Mexican hot chocolate Abuelita or Ibarra
- 1 dried Chile de Arbol or 1/4 teaspoon cayenne pepper
- 1 stick of cinnamon or 1/2 teaspoon ground cinnamon
- 113 grams (1 stick or 1/2 cup) unsalted butter
- 65 grams (3/4 cup) cocoa powder
- 132 grams (2/3 cup) granulated sugar
- 2 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon almond or vanilla extract
- 78 grams (1/2 cup) whole wheat flour
- 35 grams (1/4 cup) roughly chopped almonds, optional
Instructions
- Preheat oven to 350°. Butter a 10-inch seasoned cast-iron skillet (alternatively grease an 8 or 9-inch square cake pan).
- Break hot chocolate tablet into 4 pieces and add to a blender or food processor along with the Chile de Arbol and cinnamon stick (if you are using cayenne or ground cinnamon you can add them directly to the melted butter in the next step). Blend to a fine powder.
- Add butter to a small saucepan and melt over low heat. Once the butter has melted remove from heat and add chocolate mixture from the previous step as well as the cocoa powder. Stir continuously until incorporated and fairly smooth.
- Transfer this mixture to a large bowl or the bowl of a stand mixer. Stir in sugar, then stir in eggs one at a time, then stir in salt and almond or vanilla extract. Add flour and stir just until incorporated and no dry flour remains—avoid over mixing.
- Spoon batter into skillet or cake pan. Smooth surface and top with almonds if desired. Bake for about 20-30 minutes until it appears completely set and looks only slightly wet in the middle. Allow brownies to cool completely before serving.
