Making brownies from scratch is much easier than you would think – most of the ingredients are probably already available in your kitchen. Trust me, these spiced brownies will become your next go-to dessert to bring to parties.
What is Mexican Hot Chocolate?
Mexican hot chocolate differs from regular hot chocolate because it often includes aromatic spices like cinnamon or nutmeg and a bit of spice like chili powder or cayenne.
Key Ingredients in This Recipe
Cayenne – The cayenne adds just a hint of zing to these brownies as they are the ideal balance of sweet and spicy. The subtle spice is more of an aftertaste; so don’t be afraid that it will overpower the chocolate in the brownies.
Walnuts – I use Diamond of California walnuts to add some texture to each bite. The nutty flavor pairs perfectly with the gooey, fudgy brownies.
Cocoa powder – Look for high quality cocoa powder. It’s made from the dried and ground cocoa solids. A little goes a long way when using this concentrated powder!
How to Make Mexican Hot Chocolate Brownies
Heat oven. Preheat the oven to 350ºF. Butter an 8”x8” metal cake pan.
Melt the chocolate. Heat a medium saucepan over low heat, add the butter and allow to melt. Once melted, whisk in the chocolate and allow to melt. Remove from the heat and transfer to a medium mixing bowl.
Mix the brownie batter. One at a time whisk in the cocoa, sugar, eggs, 2 tablespoons of water, vanilla and flour followed by the cinnamon, ginger, nutmeg and cayenne. Stir in the walnuts.
Bake the brownies. Evenly pour the batter into the prepared pan. Bake until the brownies are still gooey but cooked through, about 40 to 45 minutes. A toothpick inserted into the middle should come out just about clean.
Let cool and serve. Let cool for about 1 hour then cut the brownies into 9 squares and serve at room temperature.
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