Mexican Hot Chocolate Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
71 grams unsalted butter
02 -
113 grams dark chocolate, chopped
03 -
250 grams granulated sugar
04 -
70 grams canola oil
05 -
2 large eggs and 1 additional egg yolk, cold
06 -
1 teaspoon vanilla extract
07 -
95 grams all-purpose flour
08 -
25 grams natural cocoa powder
09 -
1/8 teaspoon baking soda
10 -
8 grams cornstarch
11 -
2 teaspoons ground cinnamon
12 -
1/4 teaspoon fine sea salt
13 -
1/4 to 1/2 teaspoon cayenne pepper, to taste
14 -
170 grams semisweet chocolate chips
→ Ganache and Topping
15 -
170 grams semisweet chocolate chips
16 -
119 grams heavy whipping cream
17 -
1/8 teaspoon ground cinnamon
18 -
Pinch fine sea salt
19 -
71 grams mini marshmallows
# Instructions:
01 -
Preheat oven to 175°C. Line an 20x20 cm metal baking pan with foil or parchment and lightly coat with nonstick spray.
02 -
In a large heatproof bowl, combine unsalted butter, chopped dark chocolate, and granulated sugar. Microwave in 30-second increments, stirring between each, until melted and blended. Allow to cool to approximately 30°C for about 15 minutes.
03 -
Whisk canola oil, eggs, egg yolk, and vanilla extract into the chocolate mixture until smoothly incorporated.
04 -
In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, cornstarch, cinnamon, sea salt, and cayenne pepper. Gently fold dry mixture into the wet ingredients until just combined.
05 -
Fold in chocolate chips. Spread batter evenly into the prepared pan. Bake for 35 minutes, or until a toothpick inserted near the centre yields moist crumbs. Avoid overbaking.
06 -
Let brownies cool completely in the tin for about 1 hour.
07 -
After brownies are cool, preheat oven to broil. Place chocolate chips in a heatproof bowl. Heat cream in a saucepan until just boiling, then pour over chocolate. Rest for 5-8 minutes to soften, then stir until glossy. Mix in cinnamon and salt.
08 -
Reserve approximately 30 grams ganache in a piping bag. Pour remaining ganache over brownies and spread evenly. Press mini marshmallows gently into ganache to cover the surface.
09 -
Broil brownies for about 90 seconds or until marshmallows are golden. Alternatively, use a kitchen torch. Refrigerate pan for 30 minutes to set ganache.
10 -
Drizzle reserved ganache over brownies in stripes. Allow ganache to set before slicing. Store in an airtight container in the refrigerator for up to 3 days.
# Notes:
01 -
Use fresh ground spices for optimal flavor intensity, as aged cinnamon and cayenne may taste muted.
02 -
For a softer marshmallow texture, skip the broiling step and proceed directly to piping ganache.