Mexican Hot Chocolate Brownies
350°F
Temperature
Temp
1
Half sheet tray
What you'll need
DAWN EXCEPTIONAL R&H ENHANCED PERFORMANCE FUDGEY BROWNIE MIX (00874223)
Hot water
Decaf instant espresso powder
Cayenne pepper
DDA Ceylon Cinnamon (1096587)
Mexican drinking chocolate
DDA NATURAL & ARTIFICIAL ORANGE EXTRACT LIQUID (886252)
DAWN EXCEPTIONAL VELVETOP ENHANCED STABILITY VANILLA WHIPPED ICING & FILLING PRE-WHIPPED (00464561)
Directions
Working Method
- Preheat oven to 350F
- 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 4oz 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 velvatop.
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Mexican Hot Chocolate Brownies
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