Mexican Hot Chocolate Brownies
350°F
Temperature
Temp
What you'll need
Dawn Exceptional® R&H® Fudgey Brownie Mix (00874223)
Hot Water
Decaf Instant Espresso Powder
Cayenne Pepper
Bakery Essentials™ Coarse Ceylon Cinnamon (02508911)
Mexican Drinking Chocolate
Bakery Essentials™ Natural & Artificial Orange Emulsion (03037287)
Dawn Exceptional® Velvetop™ Vanilla Whipped Icing & Filling (00464561)
Directions
Working Method
Place 3 pounds mix, 12oz hot water, 0.15 ounce or 1 TBL decaf instant espresso powder, 0.05 ounce or ½ tsp cayenne pepper, 0.15 ounce or 1 tsp cinnamon, 0.10 ounce or ½ tsp orange extract in the bowl of a stand mixer fitted with the paddle attachment. Mix for two minutes at low speed, scraping down the bowl halfway through mixing time. Fold in 4 oz chopped Mexican drinking chocolate.
Line a half sheet tray with parchment paper and spray with nonstick spray. Pour in batter and bake at 350F until set, roughly 25-35 minutes.
Let cool completely. Cut and serve with a dollop of whipped velvetop.
Espresso, Coffee, Cayene, Cinnamon, Orange, VelveTop, Non-Dairy
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Mexican Hot Chocolate Brownies
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