Cookie Recipes
Mexican Hot Chocolate Brownies
Mexican Hot Chocolate Brownies are topped with mascarpone frosting and ganache and crowned with spiced pecans.
Active time: 45 min | Yield: 12 servings
Ingredients
Brownies
- 1 (18.3 ounce) box fudge brownie mix (+ egg(s) + sub milk and melted butter for water and oil)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
Spiced Pecans
- 2 tablespoons butter, cubed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 2 1/2 cups coarsely chopped pecans
- 2 tablespoons granulated sugar
Mascarpone Frosting
- 4 tablespoons butter, cubed and softened
- 1 (8 ounce) container Crave Brothers Farmstead Classics Mascarpone cheese
- 4 1/2 cups confectioners’ sugar, divided
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Ganache
- 8 ounces dark chocolate, finely chopped
- 1 cup heavy whipping cream
- 1/4 teaspoon chili powder
Instructions
- Line a greased 9 inch square baking pan with parchment paper, allowing excess paper to hang over sides. Grease paper.
Brownies
- Prepare brownie mix according to package directions; add egg(s), and substitute milk for water and melted butter for oil. Stir in cinnamon and chili powder. Pour batter into prepared pan. Bake according to package directions.
- Cool completely on a wire rack.
- Reduce oven temperature to 300 degrees F. Line a 15 x 10 inch baking pan with aluminum foil. Grease foil.
Spiced Pecans
- Melt butter in a large saucepan over medium-low heat. Add cinnamon and chili powder. Remove from the heat. Stir in pecans and sugar. Spread pecans onto prepared pan.
- Bake for 15 to 20 minutes or until nuts are toasted, stirring once.
- Cool completely on a wire rack.
Mascarpone Frosting
- Cream the butter, mascarpone and 2 cups confectioners’ sugar in a large bowl until light and fluffy.
- Gradually add remaining confectioners’ sugar, beating each addition until combined. Beat in milk and vanilla extract. Frost brownies. Refrigerate for at least 30 minutes.
Ganache
- Place chocolate in a bowl. Bring cream just to a boil in a small saucepan over medium heat, whisking constantly. Pour cream over chocolate. Let stand for 3 minutes.
- Stir until chocolate mixture is smooth. Stir in chili powder. Cool slightly; spread ganache over frosting.
- Sprinkle with pecans.
- Refrigerate for at least 1 hour or until set.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin