mexican hot chocolate brownies

These Mexican Hot Chocolate Brownies are the perfect balance of sweet, rich chocolate and a subtle, spicy kick from cinnamon and cayenne. The first bite greets you with that deep cocoa flavor, and just when you think you know what to expect, the warmth hits, leaving a gentle tingle on your tongue. It’s not overwhelming—more like a pleasant surprise that keeps you reaching for another piece. The texture is everything you want in a brownie: dense and fudgy in the center with that coveted crackly top. And the topping? A sprinkle of cinnamon sugar (and a hint of chili powder if you’re feeling adventurous) that adds a little extra crunch to each bite.

These brownies are made for those cozy nights when you just want to curl up with something sweet, but they also shine as a crowd-pleaser at family gatherings or game nights with friends. They’re a great way to surprise your friends with a treat that’s familiar but has a fun, spicy twist.

What I love about making these brownies is how easy they are to put together. You melt the butter and chocolate, whisk in a few pantry staples, and before you know it, your kitchen smells like a dream. The hardest part? Waiting for them to cool enough to cut into. But trust me, that first warm square, still a bit gooey, with a scoop of vanilla ice cream on top? Worth every minute.

Mexican Hot Chocolate Brownies

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Enjoy the perfect combination of rich chocolate and a hint of spice with these Mexican Hot Chocolate Brownies!

• Author: Amanda MacArthur
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16-20 brownies 1x
• Category: Bakery

Ingredients

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• For the Brownies:
  • 1 cup (2 sticks) unsalted butter
  • 8 oz bittersweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon salt
• For the Topping:
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder (optional, for extra heat)
  • 1 tablespoon granulated sugar

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Instructions

• Preheat & Prep:
  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
• Melt the Chocolate & Butter:
  • In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently until smooth. Alternatively, you can melt them in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted. Allow the mixture to cool slightly.
• Mix the Batter:
  • In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla until smooth and creamy.
  • Gradually add the melted chocolate mixture to the sugar mixture, whisking continuously until combined.
  • In a separate bowl, sift together the flour, cocoa powder, cinnamon, cayenne pepper, and salt. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined—be careful not to overmix.
• Bake the Brownies:
  • Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  • In a small bowl, mix together the topping ingredients (cinnamon, chili powder, and sugar). Sprinkle this mixture evenly over the brownie batter.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking for fudgier brownies).
• Cool & Serve:
  • Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper. Cut into squares.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Notes

• Adjusting the Spice: If you’re not sure about the heat level, start with 1/4 teaspoon of cayenne pepper, taste the batter (no raw eggs!), and adjust before baking. The warmth should complement the chocolate, not overwhelm it.
• Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Serving Idea: Pair these brownies with a warm cup of coffee or, for a truly indulgent treat, with a homemade Mexican hot chocolate.

So, if you’re looking for a way to bring a little extra warmth to your dessert game, give these Mexican Hot Chocolate Brownies a try. They’re simple enough for a weeknight treat but special enough to share with friends and family. And if you do, I’d love to hear how they turned out! Did you keep the spice mild or kick it up a notch? Maybe you found the perfect pairing with a hot cup of coffee or even more hot chocolate. Drop a comment and let’s swap stories—after all, there’s nothing better than bonding over a shared love for chocolatey goodness! Happy baking!