These delicious and spicy Mexican Hot Chocolate Brownies are packed with the traditional flavors of Mexico. They are a perfect snack for you if you are a lover of chocolate and spicy flavors.
So it turns out that while I was recipe testing for the Mexican Hot Chocolate Cookies I accidentally made a batch that were more along the lines of, well...brownies! This recipe for Mexican Hot Chocolate Brownies came out by total accident, but I'm not upset over it. These recipes that are influenced by my family and our heritage have been the most fulfilling so far. Being able to bring a little piece of Mexico into my recipes and sharing with you has given me much enjoyment. I truly hope to continue along this journey of sharing more desserts inspired by Mexico!
These hot chocolate brownies are truly fantastic in a number of ways, so let's get into all the details!
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Why You Will Love This Recipe
So Much Flavor in these Mexican brownies that I am positive you will love them. There is Abuelita chocolate, a Mexican Hot Chocolate bar chopped in, dutch cocoa powder, cinnamon, cayenne pepper and Mexican vanilla. Add on the fudgy texture and this brownie is a winner.
Easy To Make. In fact this recipe comes together very easily (always a plus!) so that you can bake and enjoy in one evening. No fancy equipment is required, and you can have it prepped and baked in just about 1 hour.
For other delicious chocolate desserts, I highly recommend my Double Chocolate Cookie Bars, Monster Mash Cookies or Dark Chocolate Coffee Cookies. They are all very delicious and easy to make!
Ingredients
Full recipe card can be found below with instructions. The ingredients listed can be found in most homes or at your local grocery store.
Mexican Hot Chocolate. There are two types of chocolate used - Abuelita Mexican Hot Chocolate and a Mexican Hot Chocolate bar. The Abuelita Mexican hot chocolate is a combination of cocoa, cinnamon and sugar - although it is mostly sugar. The Mexican hot chocolate bar is dark chocolate with cinnamon, cayenne and cinnamon. Both add complex flavors to the cookie, and both are essential. I opted to use Seattle Chocolate Mexican Hot Chocolate for this and it did not disappoint!
Dutch Cocoa Powder. I typically use Guittard Dutch Cocoa Powder, not natural cocoa powder. Dutch cocoa lends a more intense and bittersweet flavor than the mild natural cocoa.
Mexican Vanilla. With any Mexican baked good I always opt for Nielsen Massey Mexican Vanilla extract. This vanilla uses beans from Mexico with 'sweet and woody notes.' You can substitute with imitation Mexican vanilla or regular vanilla.
Cayenne Pepper. It wouldn't be a hot chocolate brownie without a bit of a kick! You only need ¼ tsp of cayenne pepper to get the full effect.
Ground Cinnamon. Essential to every part of this brownie - inside and out! Don't skip this ingredient. Cinnamon has a warmth of flavor that compliments the notes of chocolate.
Baking Tips
Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients. A kitchen scale is a low cost investment - as low as $10 if you purchase a simple one on Amazon. Volume measurements are provided for your convenience as well.
Melted Butter. Begin with butter straight out of the fridge, but I do recommend cubing it to make it easier to melt in the microwave. Adding the chocolate tab of Abuelita chocolate plus the dutch cocoa will help pull out the chocolate flavors more intensely and allow the chocolate to 'bloom' (a trick I recently picked up from Jenna at Butternut Bakery!).
Whisk Them Eggs. And sugar. I tried a few methods to pull this recipe together, and I landed on whisking the eggs and sugars together - vigorously.
Adding The Dry Ingredients. Because you do not want to over mix your batter, it is important to gently fold in the flour and stop when no flour streaks remain.
Don't Over Bake. Bake at 350 F for about 22 - 25 minutes. When you remove from the oven allow to cool for at least an hour in the baking pan, and then further on the counter at room temperature. Don't cut into them until they have almost completely cooled or the brownie batter will pour out like molten lava. Allowing the brownie to cool will help set that gooeyness and give you that fudgy texture.
Let's Make Mexican Hot Chocolate Brownies
This recipe uses baking tools that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Combine all purpose flour, cinnamon, cayenne pepper and fine sea salt in bowl. Whisk to combine, set aside.
Step 2: Melt butter in another bowl for about 90 seconds.
Step 3: Add dutch cocoa, Abuelita chocolate and vanilla to hot butter and whisk until fully incorporated.
Step 4: In a separate bowl combine eggs and sugars, and whisk vigorously for about 1 to 2 minutes.
Egg and sugar mixture after whisking.
Step 5: Add egg sugar mixture to chocolate. Whisk until combined.
Step 6: Add dry ingredients to wet ingredients. Use rubber spatula to gently fold together.
Step 7: Add in chopped Mexican Hot Chocolate bar. Fold in with rubber spatula.
Step 8: Prepare 8x8 baking pan. Flour and butter, or line with parchment paper.
Step 9: Pour brownie batter into baking pan, top with chopped chocolate if desired. Bake at 350 F for 22 - 25 minutes, remove from oven and allow to cool before enjoying.
Troubleshooting
Cooling Period. The brownies will be slightly underbaked so it's important to allow them to cool. If you try to cut into them too soon the brownie batter will become molten lava, oops. Allow to cool for 1 hour in the baking pan, and another 30 minutes on a cooling rack.
Dry Brownies. Dry brownies could be the result of too much flour, or over mixing. For too much flour the best solution is to weigh your ingredients using a kitchen scale, or spoon and level your flour.
Air Pockets. To remove air pockets from the brownies after baking simply bang the baking pan on the kitchen counter a few times to help the brownies settle. This will help close those air pockets and pull that gooey brownie together.
Storage
Store these Mexican brownies at room temperature for up to 3 days after baking. Make sure to place them in an airtight container, or ziplock bag to optimize freshness. I recommend enjoying these brownies at room temperature without freezing.
More Recipes To Enjoy
If you have tried this Mexican Hot Chocolate Brownies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Mexican Hot Chocolate Brownies
Equipment
- mixing bowls
- kitchen scale optional but recommended
- whisk
- rubber spatula
- parchment paper optional for lining pan
- 8x8 baking pan
Ingredients
- ¾ cup all purpose flour 90g
- ¾ cup dutch cocoa powder, sifted 75g
- 1 cup unsalted butter, melted 226g
- ¾ cup light brown sugar, packed 169g
- ¼ cup sugar 50g
- ¼ tab Nestle Abuelita Chocolate
- 3 large eggs room temperature
- 1 tbsp Mexican Vanilla extract
- 2 tsp ground Ceylon cinnamon
- 1 tsp fine sea salt
- ¼ tsp cayenne pepper
- 1 - 2 chocolate bars, chopped
Instructions
- Preheat oven to 350 F.
- Combine all purpose flour, cinnamon, cayenne pepper and fine sea salt in bowl. Whisk to combine, set aside.¾ cup all purpose flour, 2 tsp ground Ceylon cinnamon, 1 tsp fine sea salt, ¼ tsp cayenne pepper
- Melt butter in another bowl for about 90 seconds.1 cup unsalted butter, melted
- Add dutch cocoa and Abuelita chocolate to hot butter and whisk until fully incorporated.¾ cup dutch cocoa powder, sifted, ¼ tab Nestle Abuelita Chocolate, 1 tbsp Mexican Vanilla extract
- In a separate bowl combine eggs and sugars, and whisk vigorously for about 1 to 2 minutes.¾ cup light brown sugar, packed, 3 large eggs, ¼ cup sugar
- Add egg sugar mixture to chocolate. Whisk until combined.
- Add dry ingredients to wet ingredients. Use rubber spatula to gently fold together.
- Add in chopped Mexican Hot Chocolate bar. Fold in with rubber spatula.1 - 2 chocolate bars, chopped
- Prepare 8x8 baking pan. Flour and butter, or line with parchment paper.
- Pour brownie batter into baking pan, top with chopped chocolate if desired. Bake for 22 - 25 minutes.
- Remove from oven and allow to cool in baking pan for 1 hour before transferring to a cooling rack to finish cooling.
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