Description
These Mexican Hot Chocolate Brownies combine rich dark chocolate and warming spices like cinnamon and cayenne pepper for a delightful twist on a classic treat. Topped with a smooth cinnamon-spiced ganache and toasted mini marshmallows, they offer a perfect balance of spicy, sweet, and creamy flavors that evoke the comforting taste of traditional Mexican hot chocolate.
Ingredients
Scale
For the Brownies
- 4 ounces dark chocolate, chopped
- 1 ¼ cup granulated sugar
- â…“ cup canola oil
- 2 large eggs + 1 egg yolk
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup natural cocoa powder
- â…› tsp baking soda
- 1 tbsp cornstarch
- 2 tsp cinnamon
- ¼ tsp fine sea salt
- ¼–½ tsp cayenne pepper (adjust to taste)
- 1 cup semisweet chocolate chips
For the Ganache Topping
- 1 cup semisweet chocolate chips
- ½ cup heavy whipping cream
- â…› tsp cinnamon
- Pinch of fine sea salt
- About 2.5 oz mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper or foil and lightly spray it with nonstick spray to prevent sticking.
- Melt Chocolate and Sugar: In a large heatproof bowl, combine the chopped dark chocolate, granulated sugar, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Let it cool for about 15 minutes to prevent cooking the eggs in the next step.
- Add Wet Ingredients: Whisk in the canola oil, eggs, egg yolk, and vanilla extract into the cooled chocolate mixture until the batter is smooth and glossy, ensuring the eggs are fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, cornstarch, cinnamon, fine sea salt, and cayenne pepper until evenly combined.
- Combine Wet and Dry: Stir the dry ingredients into the chocolate batter gently until just combined to avoid overmixing. Then fold in 1 cup of semisweet chocolate chips for added texture and flavor.
- Bake Brownies: Spread the batter evenly in the prepared baking pan. Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely in the pan for about 1 hour.
- Prepare Ganache Topping: Place 1 cup of semisweet chocolate chips in a bowl. Heat the heavy whipping cream in a saucepan until it just begins to boil. Pour the hot cream over the chocolate chips and let it sit for 5–8 minutes until melted. Stir gently until the ganache is smooth. Add cinnamon and a pinch of salt to enhance the flavor.
- Apply Ganache: Reserve 2 tablespoons of ganache for drizzling later. Spread the remaining ganache evenly over the cooled brownies using a spatula.
- Add Marshmallows: Press about 2.5 oz of mini marshmallows evenly into the ganache-covered brownies to prepare them for toasting.
- Toast Marshmallows: Place the brownies under the broiler for approximately 90 seconds, watching closely, until the marshmallows are lightly toasted and golden brown.
- Chill Brownies: Refrigerate the brownies for about 30 minutes to allow the ganache to set properly.
- Drizzle and Serve: Drizzle the reserved ganache over the top of the set ganache layer before slicing the brownies into 9 servings. Serve and enjoy your spicy, chocolatey dessert!
Notes
- Adjust the amount of cayenne pepper to control the spiciness according to your preference.
- Use parchment paper or foil with spray to easily lift brownies out of the pan for clean slices.
- Keep a close eye when broiling the marshmallows to prevent burning—they toast quickly.
- Letting the brownies cool completely before adding ganache helps the topping to set nicely.
- These brownies can be stored in an airtight container in the refrigerator for up to 4 days.
