Rating: 2.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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.

Jennifer Martinkus
Recipe by Cooking Light March 2007

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
20 servings (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

130 calories; calories from fat 26%; fat 3.8g; saturated fat 1.9g; mono fat 1.5g; poly fat 0.2g; protein 2.2g; carbohydrates 23.5g; fiber 1.1g; cholesterol 27mg; iron 1mg; sodium 110mg; calcium 29mg.
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