Mexican Hot Chocolate Brownies from

Happy Cinqo de Mayo!

For almost 15 years every Cinqo de Mayo I brought a 6 pack of Corona to the restaurant for the Banquet Chef who I shared a kitchen with. It was a small token to thank him for always feeding me. He was from Puebla, México.  We had tons of fun in the kitchen. He taught me how to roast tomatillos and agua frescas.

With Cinqo de Mayo this weekend I decided to make Mexican Hot Chocolate Brownies in honor of the occasion and to use Chipotle instead of Cayenne for a milder and more complex flavor. Mexican Hot Chocolate is made with a combination of cinnamon and a spicy kick. I think the Banquet Chef would be proud.


Avec Amour, Victoria & Alexander

Mexican Hot Chocolate Brownies

Yield – 1 Half Sheet Pan 

I 1 1/2 Cups Unsalted Butter (12 oz)

3 3/4 Cups sugar

2 1/4 Cups Unsweetened Cocoa Powder (7 1/2 oz) 

1 Tablespoon Vanilla Extract

2 Tablespoons Water

3/4 teaspoon Salt

1 ½ teaspoons Ground Cinnamon

3/4 teaspoon Chipotle (or Cayenne)

6 large Eggs, chilled

2 1/4 Cups All Purpose Flour (9 1/2 oz)

1. Preheat to 300 degrees F. Melt butter in medium saucepan over medium heat.

Boil butter until it stops foaming

and the milk solids begin to brown at the bottom of pan,

stirring often, remove from heat immediately otherwise the browned milk solids will burn quickly.

2. Remove from heat and immediately add sugar, cocoa,

2 teaspoons water, vanilla, salt, cinnamon and chipotle.

Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time,

beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended.

Beat vigorously until glossy.

Transfer batter to a half sheet baking pan keep lined with a silpat or parchment paper.

3. Bake brownies until a paring knife inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool. 

4. I prefer to freeze the brownies so I can unfold and cut them easily. Unmold onto cutting board, remove silpat or parchment paper, using a pizza cutter or knife cut 1” strips, rotate cutting board and slice making 1” squares.

These are very gooey brownies and are best kept in freezer. 

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