Mexican Hot Chocolate Brownies
These brownies are ultra-dark, decadent, and slightly spicy. Black cocoa gives them a striking color and an Oreo-like flavor, while cinnamon and cayenne mimic the cozy warmth of Mexican hot chocolate. They’re fudgy at the center with a shiny, crackly top.
Equipment
- 8-inch (20 cm) square metal baking pan
- Parchment paper
- Whisk and rubber spatula
- Medium mixing bowl
- Small saucepan or microwave-safe bowl for melting butter
- Wire rack for cooling
Ingredients
For the Brownies:
- ½ cup unsalted butter, melted 1 stick / 113g
- 2 Tbsp neutral oil
- 1 cup granulated sugar 200g
- ½ cup packed light brown sugar 100g
- 2 large eggs room temperature
- 1 large egg yolk
- 2 tsp pure vanilla extract
- ½ cup black cocoa powder 50g
- ¼ cup natural unsweetened cocoa powder 25g
- ¾ cup all-purpose flour 95g
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ¼ tsp ground cayenne adjust to taste; start with less if sensitive to spice
- ⅛ tsp ground cloves optional, for depth
- ½ cup dark chocolate chips or chunks 85g
For Topping (optional):
- 2 Tbsp turbinado sugar for sparkle
- Pinch flaky sea salt
- Additional cinnamon or cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line the baking pan with parchment, leaving an overhang for easy removal. Lightly grease the paper.
- In a small saucepan or microwave-safe bowl, melt the butter until just melted—not sizzling. Whisk in the oil to combine.
- In a medium bowl, whisk the granulated sugar, brown sugar, eggs, egg yolk, and vanilla for about 1–2 minutes, until thickened and slightly glossy. This step helps achieve a shiny top.
- Whisk the melted butter mixture into the eggs until smooth. Sift in the black cocoa and natural cocoa powder; stir until no dry streaks remain.
- In a separate small bowl, whisk together flour, baking powder, salt, cinnamon, cayenne, and cloves (if using).
- Gently fold the dry mixture into the wet batter until just combined. Fold in chocolate chips or chunks. Avoid overmixing.
- Pour batter into the prepared pan, smoothing the top. Sprinkle with turbinado sugar and a pinch of flaky salt.
- Bake for 24–28 minutes, or until a toothpick inserted near the center has moist crumbs but no wet batter.
- Cool completely in the pan on a wire rack before slicing into 9–12 squares. For cleaner slices, chill in the fridge for 30 minutes first.
- Optional: dust lightly with cocoa powder and cinnamon before serving.
Notes
If you prefer a milder spice, start with ⅛ tsp cayenne and taste after baking; you can increase it next time.
Slightly underbaking keeps them fudgy—remove them from the oven when edges are set but the center is still soft.
Store in an airtight container at room temperature up to 3 days, or freeze for up to 2 months.
These brownies would pair beautifully with a scoop of cinnamon ice cream, or even a drizzle of dulce de leche!