Mexican Hot Chocolate Brownies

Mexican Hot Chocolate Brownies bring the bold flavors of cinnamon and a kiss of cayenne to tender, deeply chocolatey brownies. Each bite is layered with silky ganache and gooey toasted marshmallows for a treat that feels special yet approachable. These brownies are perfect when you want to take classic comfort food and give it an exciting twist with warm spices and a decadent finish.

When I first made these for a holiday potluck, the pan disappeared before anything else on the dessert table. Since then, they are my go-to when I want something familiar but memorable.

Ingredients

• Unsalted butter: melts into the chocolate for a fudgy base and rich flavor. Choose high quality butter for best results
• Dark chocolate: chopped up for a smoother melt and more intense body. I like using at least seventy percent cacao to balance the sugar
• Granulated sugar: gives structure and a little shine on top. Choose a very fine kind if possible for easier mixing
• Canola oil: adds even more moisture and a tender crumb
• Cold large eggs and an extra yolk: ensure a dense but creamy result. Cold eggs prevent overbaking
• Vanilla extract: rounds out the deep cocoa flavor and adds warmth. Pure vanilla works best
• All purpose flour: keeps the brownies structured and chewy. Spoon and level for the most accurate measure
• Natural cocoa powder: boosts the chocolate flavor and deepens the color. I like a Dutch processed type for the richest outcome
• Baking soda: gives a tiny lift so the brownies do not end up dense
• Cornstarch: keeps the crumb soft and gives the chewy bite a wonderful texture
• Cinnamon: adds that signature warmth. Freshly ground spices make all the difference so check your jar’s age
• Fine sea salt: enhances the entire brownie and balances the sweet
• Cayenne pepper: adds just enough heat for a unique finish. Taste your cayenne before hand and adjust depending on your boldness
• Semisweet chocolate chips: melt within each bite for delicious chocolate pockets
• Heavy whipping cream: for the ganache topping smooths the chocolate to creamy perfection and cuts the sweetness
• Mini marshmallows: crisp up in the oven for classic hot chocolate vibes. Look for the freshest marshmallows so they toast evenly

Step-by-Step Instructions

Prepare the Pan:

Line an eight inch square metal pan with parchment or foil and spray lightly so nothing sticks. This makes brownie removal and cleanup easy

Make the Chocolate Base:

Melt together butter dark chocolate and sugar in a heatproof bowl in the microwave stirring in thirty second bursts until smooth. Cool this mix until almost room temperature for the best texture. This keeps the brownies fudgy not cakey

Mix in Liquids:

Whisk in the canola oil eggs egg yolk and vanilla extract with energy so the batter becomes glossy and thick

Combine Dry Ingredients:

In a separate bowl whisk together flour cocoa baking soda cornstarch cinnamon salt and cayenne. Mix very thoroughly so the spices and leavening are fully dispersed

Make the Brownie Batter:

Stir the dry mixture into the liquid chocolate component using a gentle hand. Fold until just combined so you do not overwork the gluten and end up with tough brownies. Fold in the chocolate chips for the signature gooey bites

Fill and Bake:

Spread the batter evenly in the pan then bake at three hundred fifty degrees Fahrenheit for about thirty five minutes. Insert a toothpick and check for moist crumbs this is your sign to pull the pan out

Cool Completely:

Let the brownies cool for at least an hour in the pan to keep the edges from crumbling and allow the base to set

Prepare the Ganache:

Heat heavy cream in a small pot until just boiling then pour over semisweet chocolate chips. Wait five minutes whisk to combine adding cinnamon and salt until smooth. Let this mixture set until slightly thickened

Top with Ganache and Marshmallows:

Reserve two tablespoons of thick ganache in a small bag for later drizzling. Spread the rest over the brownies then gently press the marshmallows into the top so they stick firmly but do not collapse

Toast the Marshmallows:

Return the pan to the oven set to broil for about ninety seconds. Watch closely as marshmallows toast so they turn golden and bubbly but not burnt

Chill and Finish:

Let the decorated brownies chill for at least thirty minutes to set the top. Drizzle over the reserved ganache in stripes for a bakery worthy look. Wait until ganache sets before cutting for clean squares

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One of my favorite elements is the way cinnamon and cayenne combine to create warmth without overwhelming spiciness. My family always asks for extra marshmallows and loves toasting their own piece using a small kitchen torch for added fun

Storage Tips

Store brownies tightly wrapped in the refrigerator where they will stay moist and fudgy for up to three days. For an even softer marshmallow experience allow to sit at room temperature for fifteen minutes before serving. If freezing tightly wrap the undecorated brownies and add ganache and marshmallow after defrosting for freshest texture.

Ingredient Substitutions

Swap canola oil for melted coconut oil to add a gentle tropical note. Try milk chocolate chips for a sweeter profile or stir in a pinch of nutmeg for more holiday spice. If you are sensitive to spice reduce the cayenne or leave it out altogether and let the cinnamon carry the flavor.

Serving Suggestions

Serve these brownies slightly warm to let the chocolate chips and ganache reach their silkiness. For a party stack them high on a cake stand dusted with cocoa powder. Pair with a mug of actual Mexican hot chocolate for a playful dessert that is sure to impress.

Cultural and Historical Context

Mexican hot chocolate traces its roots to ancient Mesoamerican traditions where chocolate was spiced and served for ceremonies. Bringing those flavors into a fudgy brownie celebrates that rich heritage while mixing it with modern comfort baking. The warming spices and marshmallow echo both old world and new world traditions in one soul soothing treat.

Frequently Asked Questions

→ What does cinnamon and cayenne add to these brownies?

Cinnamon adds warmth and earthiness, while cayenne offers a gentle heat, elevating classic chocolate flavors without overpowering them.

→ How do I know when the brownies are baked perfectly?

Insert a toothpick into the center; it should come out with moist crumbs, not wet batter. This ensures a fudgy texture without being underbaked.

→ Can I use regular cocoa powder?

Natural cocoa powder helps maintain balance with baking soda and intensifies the overall chocolate flavor. Dutch-process is not recommended for these proportions.

→ How should I toast the marshmallow topping?

Use your oven’s broil setting for 1-2 minutes, watching carefully to avoid burning, or use a kitchen torch for more control over browning.

→ How should leftovers be stored?

Store them in an airtight container in the refrigerator. They will stay fresh and retain their fudgy texture for up to three days.