Mexican Hot Chocolate Brownie Bites

Contributor
Mexican Hot Chocolate Brownie Bites
Mexican Hot Chocolate Brownies

BIRD Bakery

Elizabeth Chambers is a judge on Food Network’s Cupcake Wars, co-founder of BIRD Bakery, and often appears on the TODAY show to share her recipes.

Ready in
40
48
Servings
106
Calories Per Serving
Deliver Ingredients
Makes
48 brownies

Ingredients

  • 1 tablespoons unsalted butter, plus more for pan
  • 1 cup cocoa powder
  • 3 1/4 cups sugar
  • 3 1/2 teaspoons cinnamon
  • Pinch of cayenne pepper
  • 4 eggs
  • 1 tablespoon Mexican vanilla extract or regular vanilla
  • 2 cups flour
  • 1/2 teaspoon Sea salt
  • 1 1/4 cups bittersweet chocolate chips

Directions

Preheat oven to 300 degrees F

Butter a 13-by-9-inch baking pan. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. 

Melt butter in microwave-safe bowl. Add cocoa powder to melted butter and stir thoroughly. 

In a large bowl, combine sugar, cinnamon and cayenne pepper. Using a wooden spoon, stir in cocoa and butter mixture. Add eggs 1 at a time, beating until just combined. Stir in vanilla. Mix in flour and salt in 3 additions, stirring until just combined. Mix in chocolate chips. Pour into prepared pan. 

Bake until cake tester inserted in the center comes out with only a few moist crumbs, 35–40 minutes. Transfer pan to a wire rack to cool completely. To make for easier cutting, chill brownies for about 1 hour. 

Nutritional Facts

Total Fat
2g
3%
Sugar
16g
N/A
Saturated Fat
1g
6%
Cholesterol
14mg
5%
Protein
2g
3%
Carbs
22g
7%
Vitamin A
8µg
1%
Vitamin K
0.4µg
0.5%
Calcium
9mg
1%
Fiber
1g
5%
Folate (food)
4µg
N/A
Folate equivalent (total)
4µg
1%
Iron
0.5mg
3%
Magnesium
16mg
4%
Monounsaturated
0.7g
N/A
Niacin (B3)
0.1mg
0.7%
Phosphorus
32mg
5%
Polyunsaturated
0.2g
N/A
Potassium
56mg
2%
Sodium
26mg
1%
Sugars, added
16g
N/A
Zinc
0.3mg
1.9%

Around the Web