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.
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.
- 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
Listening to: Christmas carols!