All of the Eggs and Bacon: Mexican Hot Chocolate Brownies

Ok, here's a secret. I'm obsessed with hot chocolate. Mint hot chocolate, white hot chocolate, orange hot chocolate, regular hot chocolate, all of it. But my absolute favorite is the Abuelita hot chocolate that Nestle makes. So here's my (mostly successful) attempt at making hot chocolate brownies the way that Abuelita would.


You'll have to forgive the lack of pictures. I actually took a ton, but in my hast to bake them and shove them into my face, they all came out blurry. I used Sister's Gourmet's Billion Dollar Brownies and then added some cinnamon and a bit of cayenne pepper. Not pictured above is a stick of butter, because I'm forgetful sometimes.

badly cut brownie

So this is the final product. I added a semisweet chocolate ganache on top, and then some white chocolate drizzle for effect. I suggest that you actually let yours cool before cutting and plating, but I am weak and couldn't help myself. I baked these at work and they were so good, they didn't last 5 minutes in the break room.

If I were to make this recipe again, I would add more cinnamon, omit the cayenne pepper (not because it was bad or spicy, but because I couldn't taste it at all and the extra cinnamon should give it plenty of bite) and remove about a tablespoon of the cocoa powder from the mix to make up for the extra cinnamon.


1 jar dry ingredients
4 eggs
2 tsp vanilla
1 stick butter, softened
1 tsp cinnamon
1/2 tsp cayenne pepper
For ganache
6 oz semisweet chocolate
1/3 whole milk

1. Preheat oven to 350 degrees F
2. Beat 4 eggs and 2 tsp vanilla in a large bowl.
3. Add in one stick of softened butter.
4. Add entire jar of dry ingredients and mix well.
5. Add in 1 tsp cinnamon and 1/2 tsp cayenne pepper.
6. Spread into greased pan and bake for 30-35 minutes.
7. Heat milk in saucepan until boiling, then pour over chocolate chips. Stir until melted. Pour over brownies once they have cooled. Let cool completely before cutting.

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