I love brownies, i love mexican hot chocolate, and i love fudge… so why not combine them all for a super dark, super rich, super decadent dessert?

Mexican hot chocolate brownies recipe. Preheat oven to 350 degrees. Melting the butter with the chocolate makes these brownie cookies fudgy and gooey. Whisk the flour, cocoa powder, salt, cinnamon, and cayenne pepper together in a large bowl.

Mix the chocolate mixture and flour together in a second bowl. They pair beautifully with the chocolate and add even more warmth to an already cozy treat. In another mixing bowl, whisk together brown sugar, a pinch of salt, vanilla, corn syrup, eggs, and melted butter until totally.

These brownies are an immediate favorite for anyone tasting them for the first time. Using a wooden spoon, stir in cocoa and butter mixture. You will be making these again, and you will have.

As the brownies cool, whip up the pecan pie filling. Web 15 mins cook time: Melt butter in a large saucepan and remove from heat.

Web position two racks in the top and bottom of the oven and heat to 350 f. Add coffee, vanilla extract, cinnamon, and salt. Cool completely in pan on a wire rack.

Stir until the chocolate is completely melted. Web directions preheat the oven to 325 degrees f. Blend in the eggs and vanilla, stirring to combine as much as possible.