frankie fodder: mexican hot chocolate brownies

by Erin Pracy

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These brownies take Mexican hot chocolate to the next level. Think warm and gooey chocolate brownies kicked up with cinnamon and as much cayenne as you can handle. Hola at your pals and get to baking these immediately!

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200g unsalted butter, cubed
200g dark chocolate (good cooking chocolate or regular will do), in pieces
200g brown sugar
2 large eggs
1 tsp ground cinnamon
¼–½ tsp cayenne pepper (depending on how spicy you like it)
½ tsp salt
¼ cup plain flour
2 tbsp cocoa mixed with ½ tsp cinnamon for dusting


1. Grease and line a 20cm x 20cm cake or brownie pan and pre-heat oven to 170ºC.

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2. Place the butter and chocolate in a medium saucepan and heat over a low heat until melted. Transfer to a large mixing bowl.

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3. Add the brown sugar to the chocolate mix and whisk until combined.

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4. Add the eggs and continue to whisk.

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5. Fold through the flour, spices and salt.

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6. Pour batter into the greased and lined tin and bake for 35-40 minutes or until the edges are cooked and the centre is still slightly gooey.

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7. Allow the brownies to cook before cutting into nine squares. Dust with cocoa and cinnamon mix, then serve.

For more mouth-watering treats from Erin, be sure to take a peek at her blog, Erin Made This.

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