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Updated 4 hours ago
Mexican hot chocolate is a beloved beverage made from chocolate (yup, got it) and often cinnamon and another spice or two to bring up the heat. The combination of spicy and chocolate just plain works, and the good old American brownie.
A few things to note:
1) Yes, yes, I get the humor in the word "pot" and "brownies" in the title. I have another One Fudgy Brownie Pot in the Mom 100 Cookbook, and I've had to answer for the word choice more than a few times. Tee hee, very funny, but seriously, they are in fact made in one pot, so cleanup is awesome.
2) The kick of the spices – cayenne and cinnamon – is at first subtle, then more pronounced, and then fades, which means that you must go back and have another cock. And another. You could also add a pinch of anchovy chili powder instead of cayenne, or if you're feeling frisky as you get out. Do not substitute regular chili powder or chili spice blend. These mixes have additional spices in them, like oranges and garlic, and while they might work wonderfully in chili or enchiladas, here they will confuse things.
3) When you add the eggs to the brownie batter, add them to a beat and beat them quickly. This is one of them, and it helps to make sure that the eggs blend in and do not scramble while they are waiting to be mixed in.
Now, there's nothing wrong with a straight-up brownie, but it's a game changer. These two groups of adults have grown up and have been one of them. One brave woman reached for seconds. The rest of the group looked at each other until it was cut down.
One-Pot Mexican Hot Chocolate Brownies
Servings: 24
Start to finish: 45 minutes
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
1/4 cup cocoa powder
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Large pinch cayenne pepper
Preheat the oven to 350 F. Grease has 9-by-13-inch pan baking, or generously spray with nonstick baking spray.
In a medium saucepan, heat the butter and unsweetened chocolate over low heat, stirring frequently, until they have melted. Remove from the heat and stir in the sugar, then the cocoa powder. Beat in the eggs one at a time.
Stir in the vanilla extract, and then the flour until completely incorporated. Stir in the salt, cinnamon and cayenne until blended. Scrape the mixture in the prepared pan and bake for 25 to 30 minutes, until a wooden skewer inserted into the middle of the pan comes out clean.
Cool completely on a wire rack. Cut into 24 squares.
Nutrition information per serving: 208 calories; 99 calories from fat; 11 g fat (7 g saturated, 0 g trans fats); 56 mg cholesterol; 94 mg sodium; Carbohydrate; 1 g fiber; 17 g sugar; 3 g protein.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" And "The Mom 100 Cookbook."
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