Mexican Hot Chocolate Brownies

It is very hard to explain Mexican Hot Chocolate to someone who has never had it, but my best attempt is “chocolate with a sweet heat aftertaste” as these have cinnamon and cayenne! Feel free to leave out if you just want standard brownies.

what you need:

• 1 1/2 cups semisweet chocolate chips
• 2 eggs
• 3/4 cup brown sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla
• 2 tablespoons water
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon espresso powder

what you need to do:

• Preheat oven to 350 degrees F. Grease and line the bottom of an 8×8 pan. To line the pan, trace the bottom of it on a piece of parchment paper and then cut it out and place it the bottom of the pan to prevent sticking. Be sure to spray the sides with nonstick spray too!
• In the bowl of your stand mixer, mix the eggs and brown sugar on medium speed for TWO MINUTES.
• Melt 1 cup of the chocolate chips by placing in the microwave in 30 second intervals until smooth.
• Add the chocolate, vanilla, and water to the egg mixture and mix on medium speed until combined.
• Add in the flour, salt, baking soda, cayenne, cinnamon, and espresso powder. Mix until JUST combined. Scrape down sides of the bowl and mix again for about 10 seconds. Add in the leftover 1/2 cup chocolate chips and mix by hand until combined.
• Pour batter into the bottom of the lined pan, then bang on your counter top a few times to get out any air bubbles.
• Bake in preheated oven for 30 – 45 minutes. I check mine after 30 minutes and then every 5 minutes until they are the desired consistency. I wanted these a bit more “cakey” so I let them bake a bit longer, about 45 min total. For a more “gooey” brownie, bake about 35 minutes.
• Remove from oven and let cool a bit before cutting.
• PRO TIP!!!!! Plastic knives cut sooooooooooo much better to create clean smooth, lines in brownies. Tell all of your friends.