Mexican Hot Chocolate Brownies with Walnuts
Making brownies from scratch is much easier than you would think – most of the ingredients are probably already available in your kitchen.
Servings 10
Calories 437kcal
Ingredients
- 12 tablespoons unsalted butter (1½ sticks)
- 2 ounces high-quality semi-sweet chocolate
- 6 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 3 eggs
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne
- ¾ cup roughly chopped walnuts
Instructions
- Preheat the oven to 350ºF (180ºC). Butter an 8”x8” metal cake pan.
- 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.
- 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.
- 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 for about 1 hour then cut the brownies into 9 squares and serve at room temperature.
Nutrition
Calories: 437kcal | Carbohydrates: 57g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 5mg | Potassium: 153mg | Fiber: 4g | Sugar: 42g | Vitamin A: 448IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 2mg