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EmuEats
Mexican Hot Chocolate Style Brownies
Ingredients
- 6 oz (170g) chopped semi-sweet chocolate (or chocolate chips)
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup + 2 tbsp (180g) granulated sugar
- 1/4 cup (50g) lightly packed brown sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 tsp espresso powder
- 2 tsp cinnamon
- 1/8 tsp all spice
- Pinch of ancho chili powder
- 1/4 tsp salt
- 1/4 cup (25g) cacao powder
- 1 tbsp dark cacao powder*
- 3/4 cup (95g) all-purpose flour
Instructions
- Preheat your oven to 325°F (163°C) and grease and/or line an 8x8-inch pan with parchment paper.
- Melt the butter and semi-sweet chocolate together until smooth. Let cool for about 5 minutes
- In a large bowl, whisk together the eggs, egg yolk, granulated sugar, brown sugar, and vanilla for 4-5 minutes until the mixture becomes thicker, lighter in color, and slightly fluffy.
- Whisk the chocolate mixture into the egg mixture until smooth and combined.
- Add in the espresso powder, spices, salt, cacao powder, and all-purpose flour. Fold gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, until the edges are set and a toothpick inserted in the center comes out with moist fudgy crumbs (not wet batter).
- Let cool completely before slicing.
Nutrition
Per brownie (makes 9): 351 Calories | 43.2g Carbohydrates | 4.6g Protein | 18.1g Fat | 32.9g Sugar | 1.2g Fiber
Baker's Notes
-
Whisking the eggs, sugar, and vanilla together helps create the shiny, crinkly tops.
-
Optionally, fold chocolate chips into the batter if desired.
-
The dark cacao powder can be replaced with normal cacao powder, but it deepens the chocolate flavor and creates a darker color.
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6 SERVINGS
6 SERVINGS
6 SERVINGS
COOKIES
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