Find out how these abuelita hot chocolate brownies are bringing the heat!Jump to Recipe
So I had some abuelita brand hot chocolate disks left over from the Mexican Dessert Bar Recipe that You Will Love! recipe. There was no doubt in my mind that I had to make brownies with it and I'm so glad I did! These abuelita hot chocolate brownies are fudgy, a little spicy and will remind you of your childhood if you grew up drinking it in champurrado like I did. This hot chocolate can usually be found in the Hispanic section at your local market.
What did I mean when I said these brownies were bringing the heat?
I added a bit of cayenne pepper to these brownies and wow! It added just the right amount of heat. It's just enough to let you know that it's there but not enough to discourage you from enjoying them.
I've seen other Mexican brownie recipes that usually incorporate this along with cinnamon. I omitted adding any cinnamon due to the fact that the abuelita chocolate has some of that flavor in it already.
The cool down.
Let your brownies cool at room temperature for about 30 minutes. This will give them a moment to set, making them easier to cut.
Not a fan of round brownie corners?
Me either. I've linked below my new favorite baking pan to help you get those perfect squares!
Pro tip: To get nice, clean squares when cutting your slices: place your knife in a tall glass with warm water and wipe clean with a towel after each cut.
How to store your abuelita hot chocolate brownies:
I recommend storing them in an airtight container at room temperature. They will stay fresh for at least 5 days (if they last that long in your house).
Interested in other tasty brownie recipes? Check out a few gluten-free options that you may enjoy: The Best Almond Flour Brownies and The Best PB and Avocado Gluten Free Brownies
Abuelita Hot Chocolate Brownies
- 8"x8" baking dish
- 4 oz abuelita hot chocolate, chopped or 1 and ¼ tablets
- 9 tablespoon butter, unsalted
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 2 eggs
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ⅛ teaspoon cayenne pepper
- pinch of salt
- flaky salt for finishing
- Preheat oven to 350°F. Line baking dish with parchment paper. Set aside.
- In a large bowl, whisk together flour, salt, cayenne pepper, and cocoa powder. If possible, sift all ingredients first. Set aside.
- In a microwave safe bowl, melt together abuelita chocolate chunks and butter. Stirring occasionally so that it does not burn. Whisk in sugar and vanilla extract first. Then whisk in eggs. Pour these wet ingredients into your bowl of dry ingredients. Combine well with a spatula.
- Pour and spread into baking dish. Bake at 350°F for 22 minutes. Brownies may look raw still but they will continue to bake once removed from the oven. Sprinkle a bit of flaky salt on top. Let brownies cool for about 30 minutes before digging into them.
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