These Mexican Hot Chocolate Fudge Brownies are spicy, sweet, and super fudgy. They are a great way to shake up your regular brownie recipe. Don’t miss out on trying these delicious brownies!
I know many of you may be thinking spicy brownies?! So before we talk about how to make these brownies, let me first explain why this brownies are so so good.
Have you ever had a perfect cup of Mexican hot chocolate? The flavors are complex but work so well together. You get a mix of sweet and spicy and loads of chocolate. That was exactly what I wanted to capture in this brownie! At first, I tried this as a crazy experiment, and I really wasn’t sure how it would turn out, but I am so happy with the result.
The recipe…
This recipe starts with a fudge brownie base. I loosely adapted Half Baked Harvest’s Crinkle Top Brownie recipe (it’s yummy!) and made some modifications to build on the flavors of a great Mexican hot chocolate. Because this is a fudge brownie base, there’s very little flour in this recipe, it’s mostly cocoa powder, sugar, eggs and butter. Definitely not my healthiest recipe, but it’s worth the extra calories, trust me.
So where does the Mexican hot chocolate part come in? With cayenne pepper, paprika, and cinnamon! I know, it sounds like a lot of heat, and it is, but the sweet chocolate chips and sugar balance out the heat. It all works together to create a delicious brownie!
You can take things one step further by adding a touch of Mexican coffee. Just brew yourself a cup and set aside some to enjoy with these brownies! If you’re not a coffee person, enjoy these brownies with a scoop of ice cream, or maybe 2 scoops?! You can’t go wrong.
Notes:
One tip for these fudge brownies, do not over bake them! After 40-45 minutes, the edges of the brownie should be set, but the middle should be soft (knife inserted into the middle will not turn out clean). The residual heat will cook the brownies to a perfect fudgy consistency.
If you cook the brownies until the center is fully set, they will become more cake and less fudge. Equally delicious, but not what we’re going for!
Looking for more delicious recipes? Try:
Gluten Free Mega Chocolate Chunk Cookies
Carrot Cake with Ginger Cream Cheese Frosting
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Mexican Hot Chocolate Brownies
Ingredients
- 1 cup salted butter
- 2 cups semi-sweet chocolate chips
- 2 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp freshly brewed coffee (optional)
- 4 eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tbsp cayenne powder
- 2 tsp smoked paprika
- 2 tsp ground cinnamon
- 1 tsp baking powder
- flaky sea salt (optional)
Instructions
- Preheat oven to 350 degrees F. Grease and line a 9x9 inch square pan with parchment paper. Set aside.
- Add butter and chocolate chips to a microwave safe bowl. Microwave in 30 second intervals (stir with a silicone spatula after each interval), until chocolate is melted and smooth. Transfer melted chocolate to a large mixing bowl. Whisk in sugar, vanilla extract and coffee. Whisk until sugar completely dissolves.
- In a bowl, whisk eggs for 1 minute, until foamy. Pour the eggs into the chocolate mix and stir until combined. Add flour, cocoa powder, cayenne, paprika, cinnamon and baking powder. Stir until just combined. The batter should be thick and slightly running, like lava.
- Pour the mixture into the baking pan and bake for 40-45 minutes or until the edges are just cooked. The middle will still be soft, but it will firm up with the residual heat. Do not over cook these brownies or they will not be fudgy! Let the brownies cool and set, then top with flaky sea salt and enjoy.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
