These irresitible Mexican Chocolate Brownies are easy enough to whip up on the spur of the moment. Brimming with flavor these are neither fudgy nor cakey. They are the perfect brownie to top with the Hot Honey Ganache. These brownies are rich with the warmth of cinnamon and cayenne pepper that enhance the chocolate and guarantee a kick of flavor in every bite.
Inspired by Mexican Hot Chocolate, these sophisticated brownies contain both cocoa and semisweet chocolate and are best enjoyed in small squares. Although they could be served plain, the Hot Honey Ganache takes them to another level and makes these stand out brownies like no other.
if you’re looking for more delicious brownies and bars, see: Bajadera-A no Bake Cookie Bar, Quick, Easy, Versatile Rugelach Bars, Cocoa Brownies, No-Bake Peanut Butter Bars, Mocha Kahlua Brownies, Snicker Brownies, or Santa Fe Brownies.
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Why You’ll Love This Recipe
- It uses a few simple ingredients that are probably in your pantry.
- They taste incredible.
- Although packed with flavor, they are easy to make.
- They are perfect for snacking or gifting.
- These show stoppers are boldly flavored.
- The Mexican Chocolate Brownies are an indulgent treat with a delicious twist.
Variations
- A half cup of toasted pecan pieces can be added.
- Certainly chocolate or cinnamon chips work well here.
- The spice level can be adjusted by adding more or less cayenne pepper. As the recipe is written, you know the cayenne pepper is there but it doesn’t overwhelm or set your mouth on fire.
- If you’re not into heat, omit the cayenne pepper.
- The ganache can be omitted if desired for a simpler brownie.
Recipe Ingredients
Mexican Chocolate Brownies
Ingredients for the brownies include, granulated sugar, eggs, semisweet chocolate, unsalted butter, all-purpose flour, cocoa, cayenne pepper, vanilla and cinnamon.
Hot Honey Ganache
Ingredients for the Hot Honey Ganache are semisweet chocolate, heavy cream, cayenne pepper, unsalted butter and honey.
Key Ingredients
- My go to all-purpose chocolate is the one I used in my professional baking career – Callebaut #811 Semisweet Chocolate Callets. They look like chocolate chips but are pure chocolate with no stablizers as are found in regular chocolate chips.
- Size large eggs are used.
- Regular honey, often referred to as “Raw” is used.
- The cinnamon I use is Korinje for its intense flavor. However, if you can’t find it use what you have.
Be sure to see the recipe card below for the full ingredients and instructions.
Recipe FAQS
They are based on the flavors of Mexican Hot Chocolate which includes chocolate, cinnamon and cayenne pepper.
While it would seem that chocolate would, actually cocoa makes a darker baked item as well as one that has a deeper chocolate taste.
Dutch cocoa bakes up darker than natural cocoa. If which cocoa is not specified in a recipe either one can be used. However if a chemical leavening agent is used it is important to use baking powder with Dutch cocoa or baking soda with natural cocoa.
Expert Tips
- Beat the brownies only until everything is completely combined.
- Don’t over bake them. A few moist crumbs should adhere to the tester when done.
- The ganache will set up firmly is left for a few hours. Chill briefly to hurry it along.
- Bittersweet chocolate can be used if desired.
- Be sure to sift the dry ingredients because cocoa is often lumpy and those lumps don’t always mix well in the finished dish.
- Either Dutch or natural cocoa can be used. Dutch cocoa will make a darker brownie.
More Bars and Brownies to Tempt You
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Mexican Chocolate Brownies
These irresitible Mexican Chocolate Brownies are easy enough to whip up on the spur of the moment. Brimming with flavor these are neither fudgy nor cakey. They are the perfect brownie to top with the Hot Honey Ganache.
Ingredients
Mexican Chocolate Brownies
Instructions
Mexican Chocolate Brownies
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Preheat the oven to 350°F. Line a 9×9″ square pan with parchment paper, allowing the sides of the paper to overhang the pan. Spray the paper and the pan with a non-stick baking spray. Set aside.
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Melt the chocolate and butter together in the microwave or in a pan on top of the stove. If melting on the stove, it is best to use a double boiler. Stir to mix throughly. Cool to lukewarm.
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In the meantime, sift the sugar, cocoa, cinnamon and cayenne pepper together.
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Place the chocolate mixture, granulated sugar, vanilla and eggs in the bowl of a mixer fitted with the paddle attachment. Beat on medium low to mix completely.
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Add the flour mixture and beat on medium to blend, scraping down as necessary. After removing the bowl from the mixer, use a plastic spatula to stir from the bottom up to make sure everything is well mixed. This is a very thick batter.
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Scoop the batter into the prepared pan and smooth it out. Bake for about 30 minutes until a tester inserted in the center comes out with just a bit of moist crumbs clinging to it.
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Cool completely before glazing.
Hot Honey Ganache
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Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil.
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Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don’t form. Do not whisk as they creates air bubbles.
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Release the brownies from the pan and turn them upside down on a cooling rack that is placed over waxed paper. This will make the flatest layer for glazing.
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Pour the glaze in the center of the brownies and spread it to the edges with an offset spatula. Allow it to set up for several hours. If in a hurry, place it in the fridge for 30 or so minutes until set. It may not be as shiny as letting it sit at room temperature but it will still look good and taste the same.
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The ganache will set up firmly and stay that way. Store covered, in a single row. They will last for 4 days at room temperature.
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It is best to freeze the brownies whole. Wrap well and freeze for several months. Thaw at room temperature and finish with the ganache.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Beat the brownies only until everything is completely combined.
Don’t over bake them. A few moist crumbs should adhere to the tester when done.
The ganache will set up firmly is left for a few hours. Chill briefly to hurry it along.
Bittersweet chocolate can be used if desired.
Be sure to sift the dry ingredients because cocoa is often lumpy and those lumps don’t always mix well in the finished dish.
Either Dutch or natural cocoa can be used. Dutch cocoa will make a darker brownie.
A half cup of toasted pecan pieces can be added.
Certainly chocolate or cinnamon chips work well here.
The spice level can be adjusted by adding more or less cayenne pepper. As the recipe is written, you know the cayenne pepper is there but it doesn’t overwhelm or set your mouth on fire.
If you’re not into heat, omit the cayenne pepper.
The ganache can be omitted if desired for a more plain brownie.
Nutrition
Serving: 16servingsCalories: 349kcalCarbohydrates: 39gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 77mgSodium: 23mgPotassium: 171mgFiber: 2gSugar: 29gVitamin A: 440IUVitamin C: 0.1mgCalcium: 29mgIron: 2mg
