Mexican Hot Chocolate Brownies

Inspired by Mexican Hot Chocolate, these brownies have a savory note from cinnamon with a kick from Chipotle pepper. Take them up a few notches with our premium ingredient recommendations.

Prep Time
10 min
Cook Time
30 min
Recipe by
Plugrá® Kitchens

5 oz. (170g) unsweetened chocolate
10 tbsp. (170g) Plugrá® Premium Butter, unsalted, room temperature
4 large (200g) eggs
2 cups (400g) sugar
1¼ cups (150g) all-purpose flour
1 tbsp. (9g) ground Saigon cinnamon from the Spice House
¼ tsp. (2g) kosher salt
¼ tsp. (1g) chipotle powder or cayenne pepper
2 tsp. (10g) Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
6 oz. (170g) Valrhona Manjari 64% Dark Chocolate, chopped
Preheat the oven to 350°F. Line a 9x13-inch square pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
Place the unsweetened chocolate and butter in a large microwave safe bowl. Microwave on HIGH for 3 minutes, stirring every 30 seconds or until melted. Stir in the sugar until well blended. Beat in the eggs. Stir in the remaining ingredients until just blended.
Spread the batter into the prepared pan and bake for 25 to 30 minutes. Check for doneness using a toothpick inserted into the center of the pan comes out clean. Cool in the pan before serving.
In addition to using Plugrá Premium Butter, use other premium ingredients to bake a better brownie. You will enjoy the savory note produced by Spice House’s strongest and sweetest Vietnamese “Saigon” cinnamon. The decadent flavor of this brownie is also emphasized by using fair and sustainable Manjari dark chocolate from leading chocolate brand, Valrhona. We also suggest using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, which uses premium, hand selected beans and a slow extraction process to produce the richest tasting vanilla.