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Mexican Hot Chocolate Brownie Bites

Mexican Hot Chocolate Brownie Bites
3.7 from 3 ratings
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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.
Servings
48
servings
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
  1. Preheat oven to 300 degrees F
  2. Butter a 13-by-9-inch baking pan. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides.
  3. Melt butter in microwave-safe bowl. Add cocoa powder to melted butter and stir thoroughly.
  4. 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.
  5. 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.
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