Mexican Hot Chocolate Brownie Bites
Serves: 12
  • ¾ cup unsalted butter, melted
  • ¾ cup unsweetened cocoa powder
  • 1 cup raw sugar (I used a combination of turbinado & light brown sugars)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup all purpose flour
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • Mexican Hot Chocolate Buttercream - Recipe below
  • optional garnish - crushed freeze dried raspberries.
  1. Preheat oven to 350F.
  2. Place melted butter & cocoa powder into a small bowl (original recipe call for a blender but I didn't love using it). Using a hand mixer, on low speed, combine the butter and cocoa, increase the speed and blend well until light and fluffy.
  3. Add the sugar, eggs, vanilla extract, flour, sea salt, cinnamon & cayenne pepper. Mix on low speed until flour is incorporated, increase the speed until a silky smooth batter is achieved.
  4. Using an ice cream scoop divide mixture into a greased muffin tin or a 9-inch square baking dish if you want to make regular brownies.
  5. Bake for 15-20 minutes.
  6. Let cool completely before frosting and garnishing.