Mexican Hot Chocolate Brownies recipe
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Ingredients
- 1 ½ teaspoons instant coffee granules ¼ cup boiling water, or as needed 3 Mexican hot chocolate drink tablets (such as Nestle® Abuelita®) ½ cup unsalted butter 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ½ teaspoon coarse salt ¾ cup all-purpose flour 2 large eggs
Nutrition Info
- 156.4 caloriescarbohydrate: 18 gcholesterol: 38.5 mgfat: 9 gfiber: 0.2 gprotein: 2.2 gsaturatedFat: 5.3 gservingSize: -sodium: 82.5 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Mexican Hot Chocolate Brownies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper.
Combine instant coffee and boiling water in a bowl.
Melt chocolate tablets and butter in the top of a double boiler set over a pot of simmering water, about 5 minutes. Add coffee, vanilla extract, cinnamon, and salt. Mix the chocolate mixture and flour together in a second bowl.
Beat eggs together in another bowl. Combine eggs and chocolate-flour mixture. Pour into the prepared baking pan.
Bake in the preheated oven until set and surface is glossy, about 20 minutes.