These irrestible Mexican Chocolate Brownies are easy enough to whip up on the spur of the moment and are sure to please chocolate lovers. Brimming with flavor these are neither fudgey brownies nor cakey. They are the perfect brownie to top with the Hot Honey Ganache. These brownies are rich with the warmth of cinnamon and cayenne pepper that enhance the chocolate and guarantee a kick of flavor in every bite.
Inspired by Mexican Hot Chocolate, these sophisticated brownies contain both cocoa powder and semisweet chocolate for a deeply chocolate flavor that are best enjoyed in small squares. Although they could be served plain, the Hot Honey Ganache takes them to another level and makes these stand out brownies like no other.
if you're looking for more delicious brownies and bars, see: Bajadera-A no Bake Cookie Bar, Quick, Easy, Versatile Rugelach Bars, Cocoa Brownies, No-Bake Peanut Butter Bars, Mocha Kahlua Brownies, Snicker Brownies, or Santa Fe Brownies.
Jump to:
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Why You'll Love This Recipe
- It uses a few simple ingredients that are probably in your pantry.
- They taste incredible.
- Although packed with flavor, they are easy to make.
- They are perfect for snacking or gifting.
- These show stoppers are boldly flavored.
- The Mexican Chocolate Brownies are an indulgent treat with a delicious twist.
Variations
- A half cup of toasted pecans can be added.
- Certainly chocolate or cinnamon chips work well here.
- The spice level can be adjusted by adding more or less cayenne pepper. As the recipe is written, you know the cayenne pepper is there but it doesn't overwhelm or set your mouth on fire.
- If you're not into heat, omit the cayenne pepper.
- The ganache can be omitted if desired for a simpler brownie.
Recipe Ingredients
Mexican Chocolate Brownies
Ingredients for the brownies include, granulated sugar, eggs, semisweet chocolate, unsalted butter, all-purpose flour, cocoa powder, cayenne pepper, vanilla extract, and cinnamon.
Hot Honey Ganache
Ingredients for the Hot Honey Ganache are semisweet chocolate, heavy cream, cayenne pepper, unsalted butter and honey.
Key Ingredients
- My go to all-purpose chocolate is the one I used in my professional baking career - Callebaut #811 Semisweet Chocolate Callets. They look like chocolate chips but are pure chocolate with no stablizers as are found in regular chocolate chips.
- Size large eggs are used.
- Regular honey, often referred to as "Raw" is used.
- The cinnamon I use is Korinje for its intense flavor. However, if you can't find it use what you have.
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Mexican Chocolate Brownies
Step 1. Line a 9" square pan with parchment paper allowing overhang as shown. Spray the paper and the sides of the pan with a non-stick baking release. Set aside. Step 2. Combine the butter and the chocolate in a bowl. Step 3. Melt butter and chocolate at half power in the microwave for about 3 minutes depending upon the microwave. Stir to combine. Step 4. Place the flour, cocoa powder, cinnamon and cayenne in a strainer.
Step 5. Sift the dry ingredients into a bowl on onto a piece of waxed paper. Step 6. Cocoa has a tendency to cake up as show. Push those through the strainer with the back of a spoon onto the dry ingredients. Step 7. Combine the chocolate/butter granulated sugar, vanilla and eggs in the bowl of a mixer. Step 8. Mix on medium until everything is combined.
Step 9. Add the flour to the chocolate mixture in the mixing bowl. Step 10. Beat on low to mix in the flour and then on medium high to incorporate everything The brownie batter will be very thick. Step 11. Spoon the batter into the pan and level it. Bake as directed. Test for doneness using a toothpick inserted in the middle of the chocolatey Mexican brownies. A few moist crumbs should stick to the toothpick. Step 12. Cool the brownies before glazing with the ganache.
Hot Honey Ganache
Step 13. Place the cream, butter, honey and cayenne pepper in a small saucepan. Heat until steaming but do not let it boil. Step 14. Remove the pan from the heat and add the chocolate. Submerge it under the cream and let it sit for about 5 minutes. Step 15. Stir gently with a spoon until smooth and everything is completely combined. Do not use a whisk as air bubbles can form which will ruin the look of the ganache on the brownies. Step 16. Remove the brownies from the pan and the parchment paper. Turn it bottom side up on a cooling rack over wax paper or parchment paper. Pour the ganache into the center of the brownies and smooth out with an offset spatula to cover. Let the ganache set up for a couple of hours before cutting. It will become firm. If you're in a hurry, place it in the fridge for 30 or 40 minutes. Bring it to room temperature. It may not be as shiny when removed but it will be just as good. Cut it 4 across and 4 down with a serrated knife dipped in hot water and dried off quickly for the cleanest cuts. Repeat for each cut.
Recipe FAQS
They are based on the flavors of Mexican Hot Chocolate which includes chocolate, cinnamon and cayenne pepper.
While it would seem that chocolate would, actually cocoa makes a darker baked item as well as one that has a deeper chocolate taste.
Dutch cocoa bakes up darker than natural cocoa. If which cocoa is not specified in a recipe either one can be used. However if a chemical leavening agent is used it is important to use baking powder with Dutch cocoa or baking soda with natural cocoa.
Expert Tips
- Beat the brownies only until everything is completely combined.
- Don't over bake them. A few moist crumbs should adhere to the tester when done.
- The ganache will set up firmly is left for a few hours. Chill briefly to hurry it along.
- Bittersweet chocolate can be used if desired.
- Be sure to sift the dry ingredients because cocoa is often lumpy and those lumps don't always mix well in the finished dish.
- Either Dutch or natural cocoa can be used. Dutch cocoa will make a darker brownie.
More Bars and Brownies to Tempt You
Love this Decadent Chocolate Snack Cake? It would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.
Mexican Chocolate Brownies
Equipment
- 9x9 inch square pan
Ingredients
Mexican Chocolate Brownies
- 7 ounces semisweet chocolate (200 grams)
- ¾ cup unsalted butter (170 grams or 1 ½ sticks)
- 3 tablespoons cocoa (Dutch or natural)
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1 ½ cups granulated sugar (300 grams)
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup all-purpose flour (140 grams)
Hot Honey Ganache
- ¼ cup heavy cream
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- ⅛ teaspoon cayenne pepper
- 5 ounces semisweet chocolate (140 grams)
Instructions
Mexican Chocolate Brownies
- Preheat the oven to 350°F. Line a 9x9" square pan with parchment paper, allowing the sides of the paper to overhang the pan. Spray the paper and the pan with a non-stick baking spray. Set aside.
- Melt the chocolate and butter together in the microwave or in a pan on top of the stove. If melting on the stove, it is best to use a double boiler. Stir to mix throughly. Cool to lukewarm.
- In the meantime, sift the sugar, cocoa, cinnamon and cayenne pepper together.
- Place the chocolate mixture, granulated sugar, vanilla and eggs in the bowl of a mixer fitted with the paddle attachment. Beat on medium low to mix completely.
- Add the flour mixture and beat on medium to blend, scraping down as necessary. After removing the bowl from the mixer, use a plastic spatula to stir from the bottom up to make sure everything is well mixed. This is a very thick batter.
- Scoop the batter into the prepared pan and smooth it out. Bake for about 30 minutes until a tester inserted in the center comes out with just a bit of moist crumbs clinging to it.
- Cool completely before glazing.
Hot Honey Ganache
- Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil.
- Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don't form. Do not whisk as they creates air bubbles.
- Release the brownies from the pan and turn them upside down on a cooling rack that is placed over waxed paper. This will make the flatest layer for glazing.
- Pour the glaze in the center of the brownies and spread it to the edges with an offset spatula. Allow it to set up for several hours. If in a hurry, place it in the fridge for 30 or so minutes until set. It may not be as shiny as letting it sit at room temperature but it will still look good and taste the same.
- The ganache will set up firmly and stay that way. Store covered, in a single row. They will last for 4 days at room temperature.
- It is best to freeze the brownies whole. Wrap well and freeze for several months. Thaw at room temperature and finish with the ganache.
Notes
Nutrition
Leave a Reply