Description
Mexican Hot Chocolate Brownies with dark chocolate, cinnamon, and cayenne. They have a fudgy base, chocolate ganache, and toasted marshmallows on top.
Ingredients
Scale
- 5 tablespoons unsalted butter, 71 grams
- 4 ounces dark chocolate, chopped, 113 grams
- 1 1/4 cups granulated sugar, 250 grams
- 1/3 cup canola oil, 70 grams
- 2 large eggs plus 1 egg yolk, cold
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour, 95 grams
- 1/4 cup natural cocoa powder, 25 grams
- 1/8 teaspoon baking soda
- 1 tablespoon cornstarch, 8 grams
- 2 teaspoons cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 to 1/2 teaspoon cayenne pepper, adjust to taste
- 1 cup semisweet chocolate chips, 170 grams
- 1 cup semisweet chocolate chips, 170 grams
- 1/2 cup heavy whipping cream, 119 grams
- 1/8 teaspoon cinnamon
- Pinch of fine sea salt
- About 2.5 ounces mini marshmallows, 71 grams
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch metal pan with foil or parchment paper and spray it with nonstick cooking spray.
- In a large heat-safe bowl, add the butter, chopped chocolate, and sugar. Microwave for 30 seconds at a time, stirring between each burst, until melted.
- Let the mixture cool until slightly warm, about 15 minutes.
- Whisk in the oil, eggs, egg yolk, and vanilla extract.
- In a separate medium bowl, whisk the flour, cocoa powder, baking soda, cornstarch, cinnamon, salt, and cayenne.
- Stir the dry mixture into the chocolate mixture until just combined.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not overbake.
- Let the brownies cool in the pan completely, about 1 hour.
- When the brownies cool, set the oven to broil.
- Place the chocolate chips in a medium heat-safe bowl and set aside.
- In a small saucepan, heat the heavy cream over medium-high heat until it just starts to boil.
- Pour the hot cream over the chocolate chips and let it sit for 5 to 8 minutes.
- Stir until the chocolate melts and the mixture turns smooth. Add cinnamon and salt to taste.
- Let the ganache cool and thicken slightly.
- Place 2 tablespoons of ganache in a piping bag fitted with a small round tip or a small cut tip. Set aside.
- Pour the remaining ganache over the brownies and spread it evenly.
- Gently press the marshmallows into the ganache so they cover the surface.
- Broil for about 90 seconds, or until the marshmallows toast to your taste. You can also use a kitchen torch.
- Chill the brownies in the fridge for about 30 minutes.
- Once the ganache sets, pipe ganache stripes across the brownies.
- Let the ganache set before slicing and serving.
Notes
- Use an 8×8-inch metal pan for the best bake.
- Do not overbake the brownies.
- Adjust the cayenne to match your heat level.
- Cool the brownie base before adding the topping.
- Chill the brownies before slicing for clean cuts.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 brownie
- Calories: 540
- Sugar: 52g
- Sodium: 210mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg
Keywords: Mexican Hot Chocolate Brownies, brownies, chocolate brownies, cinnamon brownies, cayenne brownies, fudgy brownies, marshmallow topping, ganache, Mexican dessert