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Mexican Hot Chocolate Brownies

Mexican Hot Chocolate Brownies
This fudgy and rich brownie recipe is chock-full of surprising flavors. Inspired by the heartily seasoned Mexican hot chocolate (seasoned in a way to enhance the chocolatey flavor), we used a combination of cinnamon, brewed coffee, dark chocolate, Castillo de Canena Amontillado Olive Oil, and just a light pinch of chili powder. The resulting brownies are intensely chocolatey with undertones of warm baking spices. Castillo de Canena Amontillado Sherry-cask olive oil imparts it’s own unique blend of aromatics and flavors. Notes of toasted nuts, maple, and ripe fruits making this one memorable and delicious brownie.

Ingredients:

1 cup (160g) all-purpose flour
½ teaspoon (5g) salt
½ teaspoon (1g) baking powder
1 teaspoon (2g) ground cinnamon
Pinch of cayenne pepper or ancho chili powder
¼ cup (59ml) brewed coffee or espresso
3 ounces (85g) melted dark chocolate
1 each (60g) egg
6 tablespoons (90ml) Castillo de Canena Amontillado Olive Oil
¼ cup (30g) unsweetened cocoa powder
1 tablespoon (15ml) vanilla extract
¾ cup (180g) brown sugar
⅓ cup (75g) granulated sugar
½ cup (90g) chocolate chips

Instructions:

1. Preheat the oven to 350°F or 176°C. Line a 8x8-inch baking dish with parchment paper and lightly brush with a little of the olive oil (sides and bottom).

2. Place flour, salt, baking powder, cinnamon, and cayenne pepper in a medium bowl, whisk to combine.

3. In a separate, large, bowl place the brewed coffee, melted chocolate, egg, olive oil, cocoa powder, and vanilla extract, whisk to combine.

4. Add the brown sugar and granulated sugar to the bowl with the wet ingredients and whisk to combine.

5. Add the dry ingredients to the bowl and whisk to combine the batter.

6. Once the batter is combined, add the chocolate chips, and gently stir to combine.

7. Transfer the batter to the prepared baking dish, spreading out in an even layer. Place in the oven and bake for 40 to 45 minutes or until cooked through.

8. Remove from the oven and set aside on a wire rack to cool at room temperature. Once cooled, cut into squares and serve.