Mexican Hot Chocolate Brownies
Published May 03, 2024
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A touch of cayenne pepper in these Mexican Hot Chocolate Brownies creates a delightfully subtle spiciness.
Mexican Hot Chocolate Brownies
Ingredients
- 1 cup gluten-free all-purpose flour blend with xanthan gum, , such as Bob’s Red Mill brand
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cayenne pepper
- 6 ounces good-quality, , dairy-free semi-sweet chocolate, roughly chopped
- 4 tablespoons butter or dairy-free alternative
- 1 teaspoon pure vanilla extract
- ¾ cup finely grated piloncillo sugar
- 2 large eggs
- 1 large egg yolk
- 6 ounces dairy-free semi-sweet chocolate chips, , optional
Instructions
- Preheat oven to 350° F. Line an 8-inch square pan with parchment paper. Set aside.
- In a medium bowl, whisk together flour blend, salt, cinnamon, and cayenne pepper. Set aside.
- In a large heatproof bowl set over a pot of simmering water, combine chopped chocolate, butter or substitute and vanilla extract. Stir frequently until melted.
- Remove from heat and let the melted chocolate mixture cool slightly.
- Whisk in sugar, then eggs and egg yolk. Fold in flour mixture. Transfer batter to prepared pan and smooth top with a spatula.
- Bake for 22-24 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Sprinkle chocolate chips over brownies and return to oven for 1-2 minutes until chocolate chips have melted. Remove from oven and spread over top until smooth.
- Refrigerate until chocolate is firm, then cut into 9 squares. Serve at room temperature.
Nutrition
Calories: 341kcalCarbohydrates: 49gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 72mgSodium: 122mgPotassium: 128mgFiber: 5gSugar: 25gVitamin A: 271IUVitamin C: 0.1mgCalcium: 46mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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