Mexican Hot Chocolate Brownie Bites

Name: Mexican Hot Chocolate Brownie Bites
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

Pauline Lacsamana|Nov. 18, 2016 5:08 pm EST

3.7 (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

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.