Mexican Hot Chocolate Brownies

These brownies have a savory note from cinnamon with a kick from Chipotle pepper.

Servings
24
Prep Time
10 min
Cook Time
30 Min
Recipe by
Plugrá® Kitchens
Ingredients

Dough

5 oz (170grams) unsweetened chocolate
10 tbsp. (170grams) Plugrá® European Style Butter, unsalted
4 large (200grams) eggs
2 cups (400grams) sugar
1¼ cups (150grams) all-purpose flour
1 tbsp. (9grams) ground Saigon cinnamon from The Spice House
¼ tsp. (2grams) kosher salt
¼ tsp. (1gram) chipotle powder or cayenne pepper
2 tsp. (10grams) Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
6 oz. (170grams) Valrhona Manjari 64% Dark Chocolate, chopped
Steps
1
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.
2
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.
3
Stir in the sugar until well blended.
4
Beat in the eggs.
5
Stir in the remaining ingredients until just blended.
6
Spread the batter on the prepared pan and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of the pan to see if it comes out clean.