Chocolatey, fudgy and hot! Hot! Hot! Today we are serving extra fudgy and extra spicy! These Mexican hot chocolate brownies are easy to indulge in as they are easy to prep. A minor twist to your favourite brownies; a bit of spice to your brownie butter and a silky chocolate ganache topping! The perfect treat for both chocolate and spice enthusiasts!
Truth be told I do not know the longevity of brownies; these brownies, because every time they are wiped clean within 30 minutes of baking. And for the ganache, I always make sure to make extra just for those who like it extra fudgy or to use on bread, or other desserts. The good thing is I did manage to sneak a couple which I served the next day after baking and they tasted a lot better.
THE BROWNIE BUTTER
An intense chocolate feel is aided by the presence of both the alkalized cocoa powder and semi-sweet chocolate chips. Don’t jump head in( with the spice) if this is your first time trying hot Mexican chocolate cake. Add just a teaspoon of pepper and increase gradually if you want it extra extra spicy.
I recommend both granulated sugar and brown sugar. Brown sugar has an increased caramel flavour and is moist which enhances the fudginess of these brownies. Granulated sugar for sweetening and structure especially if you want crispy edges and fudgy centres. Always mix the sugar egg mixture until smooth making sure the sugars completely dissolve.
Always cool the melted butter mixture of your brownie to avoid cooking the eggs in the butter.
BAKING
The Fudginess of brownies does not only rely on the ingredients but also on the baking time and temperature. If the heat is too high the brownies may burn on the top or dry out quickly. Baking for longer periods will also dry out your brownies.
It is better to undertake your brownies than overbaking. To test for doneness insert a skewer for a toothpick in the middle ( 20 minutes into baking) it should come out mostly clean with a few brownie crumbs.
THE CHOCOLATE GANACHE
I used dark chocolate to make this ganache; with an equal ratio of chocolate to heavy cream. You can also substitute the dark chocolate with milk or semi-sweet chocolate chips.
Always set it aside to cool slightly before spreading on the cake. I always start with the ganache while the brownie is baking so you can spread it immediately on the brownie after the brownie cools; saving time.
HOW TO MAKE MEXICAN HOT CHOCOLATE BROWNIES
1. PREHEAT OVEN AND BAKING TRAY
Preheating mostly depends on the type and size of the oven. However, all things considered, I recommend a minimum of ten minutes. Preheat to 175C and line your baking tray with parchment paper; set it aside.
2. MELT YOUR BUTTER
In a bowl, combine butter with cocoa powder and place over a pot with simmering water. Stir periodically until the butter melts completely. Remove from the heat and set it aside to cool.
3. ADD SUGARS AND EGGS
To the melted butter mixture add in the sugars, vanilla extract and eggs. Mix for about one minute until thick and smooth.
4. ADD FLOUR AND SPICE
To the wet ingredients add flour, cinnamon and pepper and chocolate chips. Mix until combined. Pour into the prepared baking pan.
5. BAKE
Bake until a skewer comes off mostly clean when inserted in the middle. Remove and set aside to cool for 10-15 minutes then unmould from the tray and set aside to cool completely.
6. CHOCOLATE GANACHE
Finely chop a bar of semisweet chocolate and put the chocolate into a bowl.
In a pot add heavy cream and bring it to a simmer over medium-low heat. Immediately pour the hot cream into the chopped chocolate. Add butter and stir until the chocolate fully melts. Mix until everything is well combined. Let it sit for 20-30 minutes until slightly thick then pour and spread on the cooled brownie.
MORE RECIPES FROM THE BLOG
- Mexican hot chocolate cake
- Mexican hot chocolate truffles
- Dark chocolate ganache cupcakes
- Chocolate sheet cake with spiced caramel
MEXICAN HOT CHOCOLATE BROWNIES
Course: DessertDifficulty: Easy12
servings30
minutes40
minutes20
minutes25
minutesIngredients
200 gm unsalted butter
150 gm granulated sugar
100 gm packed brown sugar
110 gm all-purpose flour
1 or 2 tsp cayenne pepper
1 tsp cinnamon powder
3 eggs
150 gm chocolate chips
2 tsp vanilla extract
1/2 tsp salt
- Chococlate ganache
200 gm dark chocolate
230 gm heavy cream
1 tsp butter
Directions
- Preheat oven to 175C and line 7×11 baking pan with parchment paper.
- Mix butter and cocoa powder and place over hot simmering water stir periodically until the butter completely melts. Remove and set aside to cool ( 3-5 minutes)
- Then, add in the granulated sugar. brown sugar, eggs and vanilla. Beat with a hand whisk or electric mixer until smooth.
- Add in flour, cinnamon powder, cayenne pepper and salt. Gently mix with a spatula just to combine.
- Pour the brownie butter into the prepared pan.
- Bake for 30 minutes. A skewer or toothpick inserted in the middle should come out mostly clean with minimal crumbs. Remove from the oven and set it aside to cool for 10 minutes. Then, remove from the pan and set aside to cool completely.
- To make the ganache; finely chop a bar of semi-sweet or dark chocolate and pour it into a bowl. Pour heavy cream into a pan and place it over medium-low heat. Bring it to a simmer.
- Pour the hot heavy cream over the chopped chocolate and add butter. Stir until the chocolate fully melts.
Set it aside to cool for at least 20-30 minutes until slightly thick. - Pour the ganache over the brownies. Let it sit on the brownies for 5-10 minutes. Slice and serve.
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