Mexican Hot Chocolate Brownies
These Mexican Hot Chocolate Brownies combine rich, fudgy chocolate brownies with the warming flavors of cinnamon and a subtle hint of cayenne pepper. Finished with silky chocolate ganache and toasted marshmallows, they’re a bold and indulgent dessert inspired by traditional Mexican hot chocolate.
Ingredients
For the Brownies
- 5 tbsp For the Brownies
- 4 ounces dark chocolate, chopped
- 1 ¼ cup granulated sugar
- ⅓ cup canola oil
- 2 Large eggs + 1 egg yolk
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup natural cocoa powder
- ⅛ 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 Topping
- 1 cup semisweet chocolate chips
- ½ cup heavy whipping cream
- ⅛ tsp cinnamon
- Pinch of fine sea salt
- About 2.5 oz mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper or foil and lightly spray with nonstick spray.
- In a large heatproof bowl, combine butter, chopped dark chocolate, and sugar. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Let cool for about 15 minutes.
- Whisk in the oil, eggs, egg yolk, and vanilla extract until smooth and glossy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, cornstarch, cinnamon, salt, and cayenne pepper.
- Stir the dry ingredients into the chocolate mixture until just combined. Fold in the chocolate chips.
- Spread batter evenly in the prepared pan. Bake for about 35 minutes, or until a toothpick inserted in the center shows moist crumbs. Allow brownies to cool completely in the pan for about 1 hour.
Make the Ganache Topping
- Place chocolate chips in a bowl. Heat heavy cream in a saucepan until just boiling. Pour the hot cream over the chocolate and let sit 5–8 minutes, then stir until smooth. Mix in cinnamon and salt.
- Reserve 2 tablespoons of ganache for drizzling later. Spread the remaining ganache evenly over the cooled brownies.
- Press mini marshmallows into the ganache layer.
- Place brownies under the broiler for about 90 seconds, until marshmallows are lightly toasted.
- Refrigerate brownies for about 30 minutes until ganache sets. Drizzle reserved ganache on top before slicing.
Notes
- Adjust the spice level: Start with ¼ teaspoon cayenne pepper for mild warmth, or increase to ½ teaspoon if you prefer a stronger spicy kick.
- Use good-quality chocolate: High-quality dark chocolate and cocoa powder will give the brownies a deeper, richer chocolate flavor.
- Let brownies cool completely: Cooling the brownies before adding the ganache helps the topping set smoothly without melting into the brownie layer.
- Watch the marshmallows carefully: When broiling, marshmallows can toast quickly, so keep an eye on them to prevent burning.
- Chill before slicing: Refrigerating the brownies for about 20–30 minutes helps the ganache firm up and makes it easier to cut neat, clean squares.
- Customize the topping: If you prefer less sweetness, you can reduce the marshmallows or skip them and simply enjoy the cinnamon-spiced chocolate ganache.