Mexican Hot Chocolate Brownies


What you'll need


Working Method

Place 3 pounds mix, 12 oz hot water, 0.15 oz or 1 TBL decaf instant espresso powder, 0.05 oz or ½ tsp cayenne pepper, 0.15 oz or 1 tsp cinnamon, 0.10 oz or ½ tsp orange extract in the bowl of a stand mixer fitted with the paddle attachment.  Mix for two minutes on low speed, scraping down the bowl halfway through mixing time.  Fold in 4 oz chopped Mexican drinking chocolate. Line a half sheet tray with parchment paper and spray with nonstick spray.  Pour in batter and bake at 350°F until set, roughly 25-35 minutes. 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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