3.666665
3 ratings

Mexican Hot Chocolate Brownie Bites

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.

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
Servings48
Calories Per Serving106
Total Fat2g3%
Sugar16gN/A
Saturated1g6%
Cholesterol14mg5%
Protein2g3%
Carbs22g7%
Vitamin A8µg1%
Vitamin K0.4µg0.5%
Calcium9mg1%
Fiber1g5%
Folate (food)4µgN/A
Folate equivalent (total)4µg1%
Iron0.5mg3%
Magnesium16mg4%
Monounsaturated0.7gN/A
Niacin (B3)0.1mg0.7%
Phosphorus32mg5%
Polyunsaturated0.2gN/A
Potassium56mg2%
Sodium26mg1%
Sugars, added16gN/A
Zinc0.3mg1.9%