Mexican Hot Chocolate Brownies
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5
2 reviews
Excellent
Mexican Hot Chocolate Brownies
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Mexican Hot Chocolate Brownies infuse rich, fudgy brownies with the warming flavors of Mexican hot chocolate. Chocolate, cinnamon, and a subtle hint of cayenne are balanced by a silky chocolate ganache and toasty marshmallow topping.
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Ingredients
For the brownies:
- 5 tablespoons unsalted butter 71 grams
- 4 ounces dark chocolate chopped
- 1 ¼ cup granulated sugar
- ⅓ cup canola oil
- 2 egg cold, large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour 95 grams
- ¼ cup natural cocoa powder
- ⅛ teaspoon baking soda
- 1 tablespoon corn starch
- 2 teaspoons cinnamon
- ¼ teaspoon salt fine sea salt
- ¼-½ teaspoon cayenne pepper adjust depending on your heat preference - you may add even more if you like it spicy
- 1 cup semisweet chocolate chips 170 grams
For the topping:
- 1 cup semisweet chocolate chips 170 grams
- ½ cup heavy whipping cream
- ⅛ teaspoon cinnamon
- Pinch sea salt fine
- mini marshmallows
Instructions
Make the brownies:
- Preheat the oven to 350°F. Line an 8x8-inch metal pan with foil or parchment paper and spray with nonstick cooking spray.
- In a large heat-proof bowl, add the butter, chopped chocolate, and sugar. Microwave for 30 seconds at a time, stirring in between, until melted. Let cool until slightly warm (~85°F), about 15 minutes.
- Whisk in the oil, eggs, egg yolk, and vanilla extract.
- In a separate medium bowl, whisk together the flour, cocoa, baking soda, cornstarch, cinnamon, salt, and cayenne until evenly combined, then stir the dry mix into the chocolate mixture until just combined.
- Fold in the chocolate chips. Spread the brownie batter evenly into the prepared pan.
- Bake for 35 minutes, or until a toothpick inserted into the center yields moist crumbs. Do not overbake.
- Let cool in the pan completely, about 1 hour.
Make the topping:
- Once brownies have cooled, preheat your oven to the broil setting.
- Place chocolate chips in a medium heat-proof bowl. Set aside.
- In a small saucepan, bring the heavy cream just to a boil over medium-high heat. Pour the cream over the chocolate and let sit for 5-8 minutes, or until the chocolate has softened.
- Stir the cream and chocolate together until the chocolate is fully melted and evenly mixed, adding cinnamon and salt to taste.
- Allow the ganache to cool and firm up slightly, then place 2 tablespoons (30 grams) in a piping bag fitted with a small round tip or a small cut at the tip of the bag and set aside. Carefully pour the remaining ganache on the top of the brownies. Spread evenly across the brownies, then gently push the marshmallows into the ganache to cover the surface.**
- Using the broil setting, place the pan back in the oven for about 90 seconds, or until the marshmallows are toasted to your preference (can also use a kitchen torch). Place brownies in the fridge to chill for about 30 minutes (with hot pad underneath).
- Once ganache has set, use the piping bag to drizzle stripes of ganache across the brownies. Allow ganache to set before slicing. Store leftovers in the fridge in an airtight container for up to 3 days.
Notes
- *The age of your spices matters here! Old cinnamon and particularly cayenne pepper will be unnoticeable in this recipe as written.
- **If you prefer a softer marshmallow texture, skip to piping ganache step.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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