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.
Mexican Hot Chocolate Brownies
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