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Lawrence D. Smith

Smoky Mexican Cocoa Brownies

Rich, ultra-fudgy brownies infused with semi-sweet chocolate, cocoa, cinnamon, smoked paprika, and cayenne for a sweet, smoky, gently spicy Mexican hot chocolate-inspired treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup salted butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly brewed coffee optional
  • 4 eggs room temperature
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon cayenne powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • Flaky sea salt optional

Equipment

  • 9 × 9-inch square baking pan
  • Parchment paper
  • Microwave-safe bowl
  • Large mixing bowl
  • Medium mixing bowl
  • Silicone spatula
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Prepare the Pan: Preheat the oven to 350°F. Grease a 9 × 9-inch square baking pan, then line it with parchment paper. Set the prepared pan aside.
  2. Melt the Chocolate: Place the salted butter and semi-sweet chocolate chips in a microwave-safe bowl.
    Microwave in 30-second intervals, stirring with a silicone spatula after each interval, until the chocolate has melted completely and the mixture is smooth.
  3. Build the Chocolate Base: Transfer the melted chocolate mixture to a large mixing bowl. Add the granulated sugar, vanilla extract, and freshly brewed coffee, if using. Whisk until the sugar has completely dissolved into the chocolate mixture.
  4. Whisk the Eggs: Place the room-temperature eggs in a separate bowl and whisk for 1 minute, or until they become foamy.
  5. Combine the Eggs: Pour the foamy eggs into the chocolate mixture and stir until everything is evenly combined.
  6. Add the Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, cayenne powder, smoked paprika, ground cinnamon, and baking powder to the chocolate mixture.
  7. Finish the Batter: Stir the ingredients together just until combined. The finished batter should be thick and slightly runny, with a consistency resembling lava.
  8. Fill the Pan: Pour the brownie batter into the prepared 9 × 9-inch pan and spread it into the pan as needed.
  9. Bake the Brownies: Bake at 350°F for 40–45 minutes, or until the edges are just cooked. The center should still be soft at this stage.
  10. Cool and Set: Remove the brownies from the oven and allow them to cool and set. The soft center will continue to firm as the brownies cool from the residual heat.
  11. Finish with Sea Salt: Once the brownies have cooled and set, sprinkle flaky sea salt over the top, if desired, then serve.

Notes

  • Use room-temperature eggs so they blend smoothly into the melted chocolate mixture.
  • Microwave the butter and chocolate chips in 30-second intervals, stirring after each interval, to create a smooth mixture.
  • The freshly brewed coffee is optional and can be omitted if preferred.
  • Stir the dry ingredients into the chocolate mixture only until combined to help preserve the brownies’ fudgy texture.
  • The batter should be thick yet slightly flowing, similar to lava.
  • Do not overbake. The edges should be just cooked while the center remains soft when the brownies come out of the oven.
  • Allow the brownies to cool and set before cutting or serving, as the center firms during cooling.
  • Flaky sea salt is optional but provides a contrasting finish against the sweet, rich chocolate.