Brownies naturally lend themselves to the bold flavors of Mexican hot chocolate. Deeply fudge-y and rich, the warm spices add a layer of flavor that is unparalleled. The dulce de leche on top delivers a creamy sweetness and a well-deserved indulgent touch while the churros bring a pop and a crunch to la fiesta. I would say that these are for a special occasion but remember, making it to the end of any day that ends in -y is a cause for celebration.
In a large bowl
1 1/2 cup (180g) bread flour
2/3 cup (57g) cocoa powder
1 1/2 cups (298g) granulated sugar
1/2 cup (57g) powdered sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cayenne
In a small bowl
1/2 cup (99g) vegetable oil
1 tablespoon tequila, optional
1 tablespoon espresso or coffee
1 tablespoon vanilla extract
4 large eggs
1 egg yolk
On the sidelines
1 cup (170g) mini chocolate chips
1/2 of a batch or so of churros
1/2 cup or so dulce de leche
1
Preheat the oven 350 degree Fahrenheit. Lightly spray a cake or pie pan with nonstick spray.
2
In the large bowl, whisk together the dry ingredients.
3
In the small bowl, whisk together the wet ingredients.
4
Stir the wet ingredients into the dry ingredients until the flour is incorporated. Stir in the chocolate chips.
5
Pour the batter into the prepared pan. Bake for 30 minutes or until the center of the pan is just barely set. Remove the pan from the oven and let cool completely.
6
When you're ready to serve, spread the dulce de leche on top of the brownies and top with churros. Serve immediately.