Mexican Hot Chocolate Brownies

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So, I had to wait to tell you about these.  For the past few days, anything that would have come out of my mouth/keyboard would’ve been whiny, whiny, whiny, with an extra side of grumble pie.  Which is understandable in the case of a massive ear infection (ruptured ear drum and all), and you would understand because you’re awesome, but that’s just not what This Space is for, you know?  Let’s talk about delicious things now.

Specifically, what I have here are brownies–perfectly fudgy brownies, topped with that glossy, crunchy…  Shell.  Or whatever that is.  That top layer is magic.  What really makes these special, though, is a kick of spice.  Warm, fragrant cinnamon, cloves and cayenne, all up in your palate.  Because honestly, it’s hot and you don’t want a Mexican mocha right now, right?

So naturally, because it’s so hot, we turn on our ovens.  I never said I make very much sense…

Start with butter and chocolate.  Always the butter and chocolate.  This recipe comes from Scientifically Sweet–Christina is a food scientist, and scientists know how to do things.  Me?  I just respect their authority and end up with delicious baked goods.

This just happens to be a one-dirty-bowl, simple recipe that doesn’t taste simple.

If you make these, you definitely should consider wrapping them individually in wax paper, sealing tightly in a sandwich bag, and freezing yourself some brownies.  If you can resist eating them all straight from the oven, that is.  But seriously, frozen brownies.  Do it.  Do it either way–hot and fresh, frozen, or anything in between.

If you felt like topping them with vanilla or chocolate ice cream and a sprinkle of cinnamon sugar…  I would call you Very Smart.

Mexican Hot Chocolate Brownies
(recipe slightly adapted from Scientifically Sweet

4 oz semisweet chocolate, roughly chopped
6 tbsp butter
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup plus 1 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 to 1/2 tsp ground cayenne pepper
pinch of ground cloves
1/4 tsp salt
Preheat your oven to 350 degrees and prepare an 8×8-inch baking pan by lining it with parchment paper, leaving an overhang on the sides.
Bring some water to a simmer in a saucepan or double-boiler over medium-low heat.  Put the chocolate and butter in a heatproof bowl (or the upper vessel of the double-boiler) and place over the simmering water.  Whisk until completely melted and incorporated.  Turn off the heat and whisk in both sugars until well incorporated; remove the bowl from the heat and let the mixture cool for 3 minutes or so.
Whisk in the eggs, one at a time, followed by the vanilla extract, flour, spices and salt.  Stir batter just until blended and smooth.  Pour/scrape the batter into the prepared pan and spread evenly across the bottom.  Bake for 23-26 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Cool completely on a rack.  Makes 16 small brownies.
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  1. says

    What a delicious idea! That is a great way to have hot chocolate in the summer :-) Hot Chocolate Bliss carries an Aztec Hot Chocolate with cayenne pepper and cinnamon. I am going make these with that hot chocolate to see what those brownies taste like! Thanks for sharing.
    P.S. I had terrible ear infections as a kid, no fun! I hope you are feeling better.

  2. says

    Oh my gosh, you are making me SO hungry! Mexican chocolate is one of my favorite flavors and brownies are my absolute favorite dessert. :)

    I am prone to ear infections–I feel your pain! Quite literally! Hope it’s better now…

  3. Krusticle says

    I’ve been making a pan of brownies a week using different recipes — they’re easy and I usually have the ingredients in the house. This recipe is next! I love Mex Hot Chocky and spicy-cayenne brownies sound so good.