Get ready for a delightful treat with these Mexican Hot Chocolate Brownies! Combining rich chocolate with a hint of spice, they’re perfect for satisfying your sweet tooth. Let’s dive into this deliciously warming recipe!
Tips for the Perfect Brownies
Make sure not to overbake them—moist crumbs are what you’re aiming for! And trust me, the marshmallow topping is the best part.
Why You’ll Love These
The balance of chocolate and cinnamon with a touch of heat from the cayenne is simply irresistible. You’ve got to try this one!
Ingredients
- Brownie Ingredients:
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- Topping Ingredients:
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Instructions
- Make the brownies:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Line an 8x8-inch metal pan with foil or parchment paper and spray with nonstick cooking spray.
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Step 2- Melt chocolate mixture: 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.
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Step 3- Whisk wet ingredients: Whisk in the oil, eggs, egg yolk, and vanilla extract.
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Step 4- Combine dry ingredients: 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.
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Step 5- Fold in chocolate chips: Fold in the chocolate chips. Spread the brownie batter evenly into the prepared pan.
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Step 6- Bake brownies: Bake for 35 minutes, or until a toothpick inserted into the center yields moist crumbs. Do not overbake.
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Step 7- Cool the brownies: Let cool in the pan completely, about 1 hour.
- Make the topping:
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Step 8- Preheat for topping: Once brownies have cooled, preheat your oven to the broil setting.
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Step 9- Prepare chocolate for ganache: Place chocolate chips in a medium heat-proof bowl. Set aside.
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Step 10- Heat cream: 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.
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Step 11- Mix ganache: Stir the cream and chocolate together until the chocolate is fully melted and evenly mixed, adding cinnamon and salt to taste.
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Step 12- Top brownies: 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.
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Step 13- Broil marshmallows: 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).
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Step 14- Drizzle ganache: 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.
Nutrition
- Calories: 350, Fat: 20g, Carbs: 40g, Protein: 4g
Cooking techniques
Microwaving chocolate gently and broiling marshmallows are key techniques here. Be attentive while broiling to prevent burning!
Variations or substitutions
Feel free to swap dark chocolate for milk chocolate for a sweeter brownie, or adjust the cayenne for your preferred spice level.
Storage tips
Store brownies in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage!
Notes
For those with allergies, make sure to check all ingredient labels, especially for the chocolate and marshmallows.
