Mexican Hot Chocolate Brownies

Simple brownies made with Mexican hot chocolate disks. Great way to use them up! Enjoy! This recipe was borne from a desire to use up Mexican hot chocolate discs, which have a lot of sugar and some oil already. I used Ibarra® brand and the brownies were fantastic with a mild cinnamon flavor. I wouldn't try to substitute this ingredient.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 156 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter
• ¾ cup all-purpose flour
• 2 large eggs
• 1 ½ teaspoons instant coffee granules
• ½ teaspoon coarse salt
• ¼ cup boiling water, or as needed
• 3 Mexican hot chocolate drink tablets (such as Nestle® Abuelita®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper.

Step 2

Combine instant coffee and boiling water in a bowl.

Step 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.

Step 4

Beat eggs together in another bowl. Combine eggs and chocolate-flour mixture. Pour into the prepared baking pan.

Step 5

Bake in the preheated oven until set and surface is glossy, about 20 minutes.