Mexican Hot Chocolate Brownies

Mexican Hot Chocolate Brownies
  • 1 1/2 teaspoons instant coffee granules
  • 1/4 cup boiling water, or as needed
  • 3 Mexican hot chocolate drink tablets (such as Nestle® Abuelita®)
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 3/4 cup all-purpose flour
  • 2 large eggs


  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper.
  2. Combine instant coffee and boiling water in a bowl.
  3. 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.
  4. Beat eggs together in another bowl. Combine eggs and chocolate-flour mixture. Pour into the prepared baking pan.
  5. Bake in the preheated oven until set and surface is glossy, about 20 minutes.

04/03/2018
Mexican Hot Chocolate Brownies, recipe PT15M PT1H 5 455 calories

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