Mexican Hot Chocolate Brownies

350°F
Temperature
Temp

What you'll need

Directions

Working Method

Place 3 pounds mix, 12oz hot water, 0.15 ounce or 1 TBL decaf instant espresso powder, 0.05 ounce or ½ tsp cayenne pepper, 0.15 ounce or 1 tsp cinnamon, 0.10 ounce or ½ tsp orange extract in the bowl of a stand mixer fitted with the paddle attachment.  Mix for two minutes at 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 350F until set, roughly 25-35 minutes.

Let cool completely.  Cut and serve with a dollop of whipped velvetop.

Load More Reviews

Mexican Hot Chocolate Brownies

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close