Mexican Chocolate Brownies with Cinnamon Buttercream Frosting
Bars, Dessert, To Try
Ingredients
MEXICAN CHOCOLATE BROWNIES
2 oz semi-sweet baking chocolate
1/2 cup coconut oil
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla extract
2/3 cup dark chocolate cocoa powder
1/2 cup white all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
*1/2 tsp cayenne pepper
1/2 tsp sea salt
1/2 cup dark chocolate chunks
CINNAMON BUTTERCREAM
1/2 cup unsalted butter, room temperature
1 tsp vanilla extract
1/2 tsp sea salt
1 tbsp cinnamon
1 1/2 cups powdered sugar
Directions
MEXICAN CHOCOLATE BROWNIES
Pre-heat oven to 350°F
Melt chocolate and coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)
In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture
Add white and brown sugar, mix until fully combined
Add eggs 1 at a time
Mix in vanilla extract
In a small bowl, whisk together cocoa powder, flour, baking soda, cinnamon, cayenne pepper and sea salt
Slowly add dry mixture to the wet ingredients, mix until fully combined
Fold in dark chocolate chunks
Spread batter in an even layer in a greased 9X9″ brownie pan
Bake for 22-24 minutes
Allow to cool completely
CINNAMON BUTTERCREAM
In the bowl of an electric mixer fitted with a blade attachment, add the butter, beat on high
Add vanilla extract and sea salt, beat
Scrape down the side, beat again
In a small bowl, whisk together the cinnamon and powdered sugar
Slowly add the cinnamon sugar mixture to the mixer bowl, mix until completely combined and frosting is thick
Once the brownies are completely cool, spread on a thick layer of frosting, cut into squares
Notes
*adjust depending on heat tolerance, 1/2 tsp gives them a nice kick!