Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
20 servings (serving size: 1 brownie)

If you love the rich flavor of Mexican hot chocolate spiced with cinnamon, this dessert will delight you. These brownies are best served warm and gooey.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Strain milk mixture through a fine sieve into a large microwave-safe bowl; discard solids. Add chocolate chips and butter to milk mixture; microwave at HIGH 20 seconds or until chips and butter melt, stirring until smooth. Cool slightly; add eggs, stirring with a whisk.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Spread evenly into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until center is set. Cool 10 minutes in pan on a wire rack. Cut into 20 pieces.

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