Mexican Chocolate Cake Brownies
Brownies can be made in a multitude of ways, resulting in vastly different textures, flavor profiles, and appearance. In this Mexican chocolate cake brownie we wanted a thick, moist, flavorful brownie with upfront and lingering heat but not leave you yearning for frosting. We tried different amounts of sugar, cocoa powder, and the addition of white, milk, and even dark chocolate chips. In the end we settled on a lightly sweet brownie and semi sweet chips for a balanced flavor profile grown-ups are sure to love!
Ingredients
Units:
- Unsalted Butter - 5¼ oz
- Granulated Sugar - 9⅜ oz
- Dutch Process Cocoa Powder - 2⅝ oz
- Baking Powder - 0.04 oz
- Kosher Salt - 1/8 oz
- Ground Cinnamon - 0.06 oz
- Cayenne Pepper - 0.06 oz
- Vanilla Extract - 1/4 oz
- Instant Espresso Powder - 0.04 oz
- Egg - 5⅜ oz
- Water - 2⅞ oz
- All Purpose Flour - 5 oz
- Semisweet Chocolate Chips - 5¼ oz
Servings
1 panDirections
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