Mexican Hot Chocolate Brownies

Temperature

Temp

What you'll need

Dawn Exceptional® R&H® Fudgey Brownie Mix (00874223)

Hot water

Decaf instant espresso powder

Cayenne pepper

DDA Ceylon Cinnamon (01096587)

Mexican drinking chocolate

DDA Natural and Artificial Orange Extract (00886252)

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.

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Mexican Hot Chocolate Brownies

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