• 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.