Mexican Hot Chocolate Brownies

Now this is a recipe that is a little un-Christmasy but that is okay because many Christmas and holiday themed recipes and posts are on their way! I was inspired to make these after seeing a container of Abuelita hot cocoa disks in the store a few weeks ago. I used to inhale that stuff when I was younger. We would make it in our elementary Spanish class while singing songs about it. When I opened the package the smell whisked me back to those days.

A little bit of cinnamon brings that flavors forward without overpowering them. It’s basically a little mug of Mexican hot cocoa in a brownie. These are absolutely worth making if you are looking to change up your brownie game. I had my mom bring the remainder of the batch to her office and they were gobbled up in minutes.

Mexican Hot Chocolate Brownies

Now let’s talk about the consistency of these. There is an everlasting debate between cakey and gooey brownies. These are truly somewhere in between, They do have a cakey quality but are moist, and even a little gooey.

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Mexican Hot Chocolate Brownies
Cakey but moist brownies with the flavors of Mexican Hot Chocolate
  • 1/2 C salted butter
  • 1/4 of one Abuelita Mexican hot chocolate disk (about 0.8 ounces), finely chopped
  • 1 C + 1 T granulated sugar
  • 2 eggs
  • 1 t vanilla extract
  • 1/2 C all purpose flour
  • 1/3 C dark chocolate cocoa powder (I use Hershey's special dark)
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t ground cinnamon
1. In a small pot melt the butter. As the butter melts, add the chopped hot cocoa disk. Whisk until butter is fully melted and chocolate is incorporated. Take off the heat and let cool for 3 minutes.2. Preheat oven to 350 F. Prepare an 8x8 baking dish with parchment paper, leaving some hanging over the sides. 3. In a standing mixer with the whisk attachment, add the sugar. Add the butter mixture and beat at medium speed until incorporated. While beating at medium speed, add the eggs, one at a time. Continue beating and add in the vanilla, flour, cocoa, salt, baking powder, and cinnamon. Scrape down the sides as needed. 4. Pour mixture into the prepared pan and use a spatula to spread it out evenly. 5. Bake for 25-30 minutes, checking doneness with a toothpick. When a toothpick comes out clean, they are ready. Cool for 5 minutes in dish then, using parchment paper, pull brownies out to finish cooling.
Prep time: Cook time: Total time: Yield: 8x8 inch pan
Mexican Hot Chocolate Brownies

Listening to: Christmas carols!