Mexican Hot Chocolate Brownies


1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, plus more for dusting
1/2 tablespoon vanilla extract
2 large eggs
1/2 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon baking powder
1/4 teaspoon salt

Browned Butter Frosting
4 tablespoons unsalted butter
1 cup powdered sugar
2 tablspoons International Delight French Vanilla Creamer
pinch salt

Preheat oven to 350°F. Butter and dust an 8x8 baking pan with cocoa powder, set aside.
Place butter in a large microwave safe mixing bowl, melt completely.  Add sugar, cocoa, vanilla and eggs.  Whisk to combine well.  Add remaining ingredients.  Whisk until completely combined, but do not over mix.

Pour into prepared baking dish.  Bake for 20 minutes or until a tooth pick comes out clean.  Allow to cool completely before frosting.

Meanwhile: Heat butter in a small saucepan over medium-high heat, whisking constantly until golden brown, about 3-5 minutes. Add sugar, creamer and salt. Whisk until completely combined and smooth. Pour over the cooled brownies.

Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.