Mexican Hot Chocolate Brownies

2013-05-31 18.14.33

This is a recipe adapted from my mother’s 1974 Betty Crocker’s Cookbook.

These brownies are definite comfort food for me  because they’re the brownies I grew up eating. I started adding cinnamon and chili powder to the original recipe at some point in high school after I became obsessed with the Mexican hot chocolate at Pannikin. This recipe is a go-to for me when deciding what to bring to a house party or potluck.

Yield
32 small brownies or 16 large brownies

Ingredients
4 (original recipe) to 6 (my preference) oz unsweetened chocolate (4-6 Baker’s squares)
2/3 cup butter (the original recipe says shortening)
2 cups sugar
4 eggs
1 tsp. vanilla
1 1/4 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
Dash of chili powder

Directions

Preheat oven to 350 degrees F. Grease or butter a baking pan (I use an 8 x 8 square pan). Melt chocolate and butter (or shortening) in a saucepan over the lowest possible heat setting (you can also use a double boiler, but it’s not necessary and it means more cleaning up).

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Remove from heat and let cool slightly. At this point your house should smell like heaven.

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Crack eggs into a mixing bowl. Add sugar and vanilla to bowl. Pour melted chocolate mixture into the bowl a little at a time, mixing as you go, to avoid cooking the eggs. Stir in remaining ingredients.

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Spread in pan. Bake 30-37 minutes (depending on how firm or gooey you want them to be). Cool. Cut into bars.

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Filed under Chocolate, Cookies, Uncategorized

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