Mexican Hot Chocolate Brownies with Walnuts
This post is sponsored by Diamond of California Nuts.
Making brownies from scratch is much easier than you would think – most of the ingredients are probably already available in your kitchen. Trust me, these brownies will become your next go-to dessert to bring to parties. The cayenne adds just a hint of zing to these brownies as they are the ideal balance of sweet and spicy. The subtle spice is more of an aftertaste; so don’t be afraid that it will overpower the chocolate in the brownies. I use Diamond of California walnuts to add some texture to each bite. The nutty flavor pairs perfectly with the gooey, fudgy brownies.
12 tablespoons unsalted butter (1½ sticks)
2 ounces high-quality semi-sweet chocolate
6 tablespoons unsweetened cocoa powder
2 cups granulated sugar
1½ teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon cayenne
¾ cup roughly chopped walnuts
Preheat the oven to 350ºF. Butter an 8”x8” metal cake pan.
Heat a medium saucepan over low heat, add the butter and allow to melt. Once melted, whisk in the chocolate and allow to melt. Remove from the heat and transfer to a medium mixing bowl. One at a time whisk in the cocoa, sugar, eggs, 2 tablespoons of water, vanilla and flour followed by the cinnamon, ginger, nutmeg and cayenne. Stir in the walnuts.
Evenly pour the batter into the prepared pan. Bake until the brownies are still gooey but cooked through, about 40 to 45 minutes. A toothpick inserted into the middle should come out just about clean. Let cool for about 1 hour then cut the brownies into 9 squares and serve at room temperature.
Makes 9 brownies.