Mexican hot chocolate is a beloved beverage made from chocolate (yup, got it) and often cinnamon and another spice or two to bring up the heat. The combination of spicy and chocolate just plain works, and I wanted to see how it would translate into another beloved treat, the good old American brownie.
A few things to note:
Now, there’s nothing wrong with a straight-up brownie, but when you experience chocolate that packing heat, that’s a game changer. I first served these to a big group of grownups and kids, and after everyone took one there were four left. One brave woman reached for seconds. The rest of the group looked at each other until I cut the remaining brownies into halves, and then there were none.
ONE-POT MEXICAN HOT CHOCOLATE BROWNIES
Servings: 24
Start to finish: 45 minutes
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
1/4 cup cocoa powder
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Large pinch cayenne pepper
Cool completely on a wire rack. Cut into 24 squares.
Nutrition information per serving: 208 calories; 99 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 56 mg cholesterol; 94 mg sodium; 25 g carbohydrate; 1 g fiber; 17 g sugar; 3 g protein.
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