Mexican Hot Chocolate Brownies
These Mexican Hot Chocolate Fudge Brownies are spicy, sweet, and super fudgy.
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.
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