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Cinnamon brownies served
Simple and fudgy homemade cinnamon brownies

Mexican Hot Chocolate Brownies

Author: Flavelo
Recipes Cakes and Desserts
The brownie is the king of 'unbaked-texture' cakes: the goal isn't a fluffy sponge, but a dense, fudgy consistency. The addition of cinnamon adds a twist reminiscent of Mexican chocolate, deepening the cocoa flavor and adding warmth.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 8x8 inch Baking Pan - Brownies need height.
  • Hand Whisk - We don't want too much air here.
  • Sifter - For cocoa powder.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line pan with parchment paper.

Tip: Leave an overhang on the sides so you can lift the whole brownie block out easily.
2 ✓

Melt butter and chocolate together (double boiler or microwave). Stir until smooth and let cool to lukewarm.

Tip: If the chocolate is too hot, it will cook the eggs, tasting like an omelet.
3 ✓

Whisk eggs with sugar until frothy (don't beat stiff like sponge), then whisk in the chocolate butter and vanilla.

Tip: Dissolving the sugar creates that thin, shiny, crackly crust on top.
4 ✓

Sift in flour, cocoa, cinnamon, and salt. Fold with a spatula just until flour disappears.

Tip: Overmixing is the enemy: it adds air bubbles, making it cakey instead of dense and fudgy.
5 ✓

Pour into pan and bake for 20-25 minutes.

Tip: Watch the oven! When edges are set but center still slightly jiggly, it's perfect.
6 ✓

Wait until completely cool (structure solidifies), then lift out and slice.

Tip: Cutting while hot results in a gooey mess.
7 ✓

Dust with confectioners' sugar and a hint of cinnamon before serving.

Tip: Serve with ice cream for a great temperature contrast.

Recipe FAQ

How do I know it's done?
Brownie toothpick tests are different: the pick shouldn't come out clean! It should have a few moist crumbs, but no liquid batter.
It's too dry.
Overbaked. A few minutes make a difference; take it out sooner next time! It firms up while cooling.
Can I use milk chocolate?
Not recommended; it makes them too sweet and changes the texture. Dark chocolate and butter balance is key.

Ingredients

  • 7 oz Bittersweet Chocolate (min. 60%)
  • 1 1/2 sticks Butter
  • 1 cup Granulated Sugar
  • 3 large Eggs
  • 3/4 cup All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 2 tbsp Confectioners' Sugar (for dusting)
  • 1 pinch Salt