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
Scale
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
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.
