Mayan Hot Chocolate Brownies
  • 1/2 c. butter
  • 2 squares bittersweet chocolate
  • 1 c. sugar
  • 2 eggs, beaten well
  • 1/2 t. vanilla
  • 1/2 t. chili powder
  • 1/2 t. cinnamon (traditionally canella is used)
  • 3/4 c. flour
  • 1/2 c. chopped almonds or hazlenuts (these are ground in the beverage for added "body")
  • pinch of salt
  1. Melt butter and chocolate. Remove from heat and add remaining ingredients. Stir until dry ingredients are incorporated.
  2. Pour into a greased, 8" pan.
  3. Bake at 350-degrees for 25-30 minutes.
There is a signifant difference between hot cocoa and hot chocolate. Mexican Hot Chocolate is full of flavor, without being a traditionally (by american standards) sweet treat. I modified a basic brownie recipe by "cross breeding" it with a traditional Mayan hot chocolate recipe.