Spiced Hot Chocolate Brownies

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Mexican hot chocolate brings a unique flavor – rich chocolate, a hint of sweetness, and those comforting spices. These brownies capture that essence with an extra touch. When you sink your teeth into one, you’ll taste the dense edge, the fudgy center, and that mouthwatering smoked frosting on top. While we have amazing classic brownies, this recipe is for those special moments – a standout dessert that truly feels extraordinary. It could be your new birthday treat or the star of your dinner party, especially delightful with a cup of hot chocolate.

Here’s what you need to know:

The Chocolate:
Loads of chocolate make these brownies rich and indulgent. Use bittersweet chocolate, finely chopped, so it melts perfectly with the butter.

Milk Powder:
Milk powder adds a creamy texture to cookies and brownies, giving them that irresistible fudginess. It’s a pantry staple that lasts a long time and can save you from a coffee crisis when you’re out of milk.

The Spices:
The spices are what make these brownies special. Not a fan of cayenne? No problem, you can skip it (you can do the same for other spices too).

Checking Doneness:
Unlike other baked goods, brownies aren’t done when the tester comes out clean. They’re ready when the center is firm and the tester comes out with a few crumbs – that’s the fudgy goodness you want!

Spiced Hot Chocolate Brownies

Prep Time 30 minutes
Total Time 2 hours
Course Dessert
Servings 16


  • 1 cup 2 sticks unsalted butter, softened, plus more for pan
  • 1 cup all-purpose flour
  • 2/3 cup Dutch-processed cocoa powder
  • 1/4 cup whole milk powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 12 oz bittersweet chocolate finely chopped (about 2 cups)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract


  • 4 cups confectioners’ sugar
  • 1 cup 2 sticks unsalted butter, softened
  • 1/2 cup Dutch-processed cocoa powder
  • 1/3 cup heavy cream
  • 1 teaspoon smoked paprika plus more for dusting
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt


  • Preheat oven to 375°F. Grease a 13″ x 9″ metal baking pan with butter and line with parchment. Whisk flour, cocoa powder, milk powder, cinnamon, salt, and cayenne in a bowl.
  • Melt butter in a saucepan over medium heat. Remove from heat and add chocolate, granulated sugar, and brown sugar. Mix until glossy. Add eggs one at a time, then stir in vanilla. Fold in chocolate mixture into flour mixture.
  • Bake until a tester comes out with a few moist crumbs attached, 25 to 30 minutes. Let cool in pan before transferring to a wire rack.
  • For the frosting, beat confectioners’ sugar, butter, cocoa powder, cream, paprika, vanilla, and salt until smooth. Spread over brownies and sprinkle with paprika. Enjoy!

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