There are still a few more weeks of cold winter weather and I’ve been craving the warming comfort of a hot chocolate. When my sister lived in Montreal, she used to bring me little tablets of unsweetened South American chocolate that you dissolve in milk with a little sugar and then mix well with a frother to create a smooth, creamy mixture. The rich chocolatiness of brownies seemed like the perfect vehicle for recreating the hot chocolate of my dreams.
These Mexican hot chocolate brownies use unsweetened chocolate for that intense chocolaty flavor and have cinnamon and chili powder for that characteristic hint of spice in Mexican hot chocolate. The top is swirled with marshmallow creme or fluff to add milkiness, some additional chew, and a visual nod to a classic hot chocolate.
This brownie recipe is adapted from Katharine Hepburn’s famous brownie recipe, which yields very fudgy brownies with a nice chewy texture. These brownies can be whipped up in just a few minutes and require just one bowl. To compensate for the added sweetness from the marshmallow fluff, I toned down the sugar in the brownie recipe. I also provided ranges for the cayenne pepper and chipotle powder so that you can taste as you go and make adjustments based on your personal preferences.
I recommend using unsweetened South American chocolate, which you can usually find in Latin grocery stores near other sweetened hot chocolate tablets, but if that’s not available near you, feel free to use any type of unsweetened baking chocolate you can find. The photo below is the brand I used—while it says bitter chocolate, this is not to be confused with bittersweet chocolate. The only ingredient is cocoa solids and there’s no added sugar.
Mexican hot chocolate brownies
Course: Cookies and barsDifficulty: Quick bake1
8 x 8 tray of brownies15
minutes30
minutesThese Mexican hot chocolate brownies are intensely fudgy, with a hint of heat from cinnamon and ground chilis, and a chewy marshmallow swirl on top. It is the perfect sweet treat to warm the soul on a cold winter day and can be made in just a few minutes using a single bowl. The base of the recipe is adapted from Katharine Hepburn’s famous brownie recipe, which yields a rich brownie with just the right amount of chew.
Ingredients
1 stick (1/2 cup) unsalted butter
3/4 cup (150g) granulated sugar
2 oz unsweetened chocolate, finely chopped (see note)
1/2 tsp vanilla extract
2 large eggs, room temperature
1/2 tsp salt
1/2 tsp ground cinnamon
1/8-1/4 tsp cayenne
1/8-1/4 tsp chipotle or ancho chili powder (optional)
1/4 cup all-purpose flour
1/3 cup marshmallow fluff or marshmallow cream
Instructions
- Preheat the oven to 325F. Place the butter and sugar in a large microwave-safe bowl and microwave in 20 second intervals until the butter is melted. Stir well to dissolve as much of the sugar as possible–the mixture will be a bit glossy and less grainy but you’ll still have some undissolved sugar which is fine. Then stir in the unsweetened chocolate until melted. If there are some remaining lumps of chocolate, microwave again for 8-second intervals, stirring until any remaining chocolate pieces have dissolved. Alternatively, you can do this entire step in a saucepan, just be sure to take it off the heat before adding the chocolate.
- Whisk in vanilla followed by the eggs, one at a time, ensuring that your mixture isn’t scalding hot before adding the eggs. Whisk until well combined.
- Add the flour, salt, cinnamon, and chili powders and whisk vigorously for about one minute until the mixture is very smooth and shiny, resembling a silky ganache. I recommend starting on the low-end of the chili powder measurements, giving a taste at this stage, and adjusting to add more cayenne or chipotle chili powder to taste.
- Line an 8″x8″ pan across the bottom and up the sides with aluminum foil or parchment paper. Grease the top of the foil or parchment and pour the brownie batter into the pan, smoothing it out to create an even layer. Place your marshmallow fluff in a small bowl and microwave for about 15-20 seconds until soft enough to be easily spreadable. Drop it in four large spoonfuls on the top of the brownie batter and use a knife to swirl it into the batter, drawing slow, long sweeping strokes through the different piles of fluff.
- Bake for about 30-35 minutes until a toothpick inserted into the center comes out mainly clean, with just a couple of minor crumbs. If it’s coated in batter or lots of crumbs, return to the oven for a few minutes. Let cool completely and then refrigerate for at least 1-2 hours before cutting into squares. Serve at room temperature.
Notes
- Try to use a South American brand of unsweetened chocolate but in a pinch, any brand will do.
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