Mexican Hot Chocolate Brownies


What you'll need


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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