Description
These Mexican hot chocolate brownies are what happens when fudgy chocolate meets warm spices – one bite and you’ll wonder why you didn’t add cinnamon and chili to your brownies sooner.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- 1 cup (175g) semi-sweet chocolate chips
- ½ cup (60g) chopped dark chocolate (70-85% cacao)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on sides.
- In a large microwave-safe bowl, melt butter and chopped dark chocolate in 30-second increments, stirring between each until smooth. Let cool slightly.
- Whisk sugar into chocolate mixture until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, cinnamon, and chili powder. Gently fold dry ingredients into chocolate mixture until few streaks remain.
- Fold in chocolate chips, distributing evenly throughout batter.
- Pour batter into prepared pan, smoothing the top. Bake for 25-30 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
- Allow brownies to cool completely in pan on a wire rack before lifting out using parchment paper and cutting into squares.