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Flavorful Mexican Hot Chocolate Brownies with Cayenne and Sea Salt

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These brownies combine rich chocolate flavor with a spicy kick of cayenne and a sprinkle of coarse sea salt, creating a cozy and indulgent treat inspired by Mexican hot chocolate.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon espresso powder (optional)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon salt
  • Coarse sea salt, for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy brownie removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and well combined, about 2-3 minutes.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the cocoa powder, flour, espresso powder (if using), cinnamon, cayenne pepper, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop folding as soon as no flour patches remain to avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle a generous pinch of coarse sea salt evenly over the surface.
  7. Bake for 25-30 minutes. Insert a toothpick into the center at 25 minutes; it should come out with a few moist crumbs but not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack. Use the parchment overhang to lift them out and cut into 12 squares.

Notes

Use parchment paper for easy removal and cleanup. Adjust cayenne pepper to control heat level. Avoid overmixing to keep brownies fudgy. Let brownies cool completely before slicing for clean edges. For dairy-free, substitute butter with coconut oil and eggs with flax eggs. For gluten-free, substitute all-purpose flour with almond flour.

Nutrition

Keywords: brownies, Mexican hot chocolate, cayenne, sea salt, spicy brownies, chocolate dessert, easy brownies, cozy dessert

Find it online: https://tempotaste.com/flavorful-mexican-hot-chocolate-brownies-recipe-with-cayenne-and-sea-salt-for-perfect-spicy-treats/