Mexican Hot Chocolate Brownies


What you'll need


Working Method

Place 100% brownie mix, .1% cayenne pepper, and .31% ground cinnamon in the bowl of a mixer fitted with the paddle attachment.  In a seperate container combine 25% temped water, .21% orange emulsion, and .52% coffee flavor. Prepare the brownie mix according to manufacturer's instructions.  At the end of mixing add in 8.3% chopped Mexican drinking chocolate and mix to combine.  Line half sheet trays with parchment paper and treat with pan spray.  Deposit 3 lb. 4.5 oz. batter, spread to edges, and bake at 350°F until set,  Let cool completely.  Cut and serve with a dollop of whipped topping.


Espresso, Coffee, Cayene, Cinnamon, Orange, VelveTop, Non-Dairy

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Mexican Hot Chocolate Brownies

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