Brown Butter Mexican Chocolate Brownies
For all you chocolate lovers, this one is for you! Brown Butter Mexican Chocolate Brownies
Oh boy! We’ve gotten into the habit of having some sort of decadent sweet treat available to us pretty much every day now. This week it was brownies. I guess this replaces our outings to local and chain coffee shops or ordering dessert at a restaurant before the pandemic happened. We make our coffee at home and share a treat now (sometimes we don’t share). It’s a fun and delicious way to cope if you ask me.
Related recipe: Mexican Chocolate Zucchini Bread
If you are a chocolate fan, these brownies have triple chocolate. Bittersweet chocolate chips, chocolate powder and ground Mexican chocolate. The brown butter makes them extra fudgy with a nuttier flavor. Plus, once your brownies are baked, a sprinkle of salt takes them completely over the top.
One of the many things I love about these brownies is that little thin crust that bakes right on top. It’s heaven. They also keep well in a tight sealed container. I like to divide them with pieces of parchment paper between each slice so they won’t stick.
We all deserve something this decadent during these tough times. Serve them with a scoop of vanilla ice cream, a glass of cold milk or a steaming espresso.
Brown Butter Mexican Chocolate Brownies
- Prep Time: 15
- Cook Time: 50
- Total Time: 65 minutes
- Yield: 18 1x
- Category: Dessert
Description
Fudgy, and delicious with triple the chocolate. Perfect for those of us chocoholics. The perfect treat with a scoop of ice cream, cold milk or hot coffee.
Ingredients
1 cup unsalted butter
6 ounces bittersweet chocolate chips
2 tablespoons cocoa powder
2 tablespoons Mexican chocolate, ground
1 tablespoon vanilla extract
3 eggs, room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon fleur de sel or sea salt (optional)
Instructions
1 preheat oven to 325° F.
Spray a 10×10 baking dish with non-stick cooking spray. Line with parchment paper.
Place butter in a medium saucepan over medium heat. Melt butter and continue stirring until butter becomes amber in color. Transfer to a large heat-proof bowl and immediately add chocolate chips, cocoa powder, Mexican chocolate and vanilla. Stir until chocolate chips melt and chocolate is smooth and glossy. Let cool for 5 minutes.
Place eggs and sugar in a bowl of a stand mixer. Whisk on medium-high speed until a creamy and fluffy consistency; about 2 minutes.
Reduce whisk speed to low and add the melted chocolate mixture and salt. Remove bowl from mixer and fold in flour; Do not over mix.
Pour batter on to prepared baking dish. Using a spatula, smooth and level the top of the batter.
Bake for 45-50 minutes on center rack or when tested with a toothpick in the center, the toothpick comes out with only a few crumbs.
Remove baking dish from oven, sprinkle with fleur de sel (optional) and let cool for 20 minutes. Transfer to a wire rack and let cool completely before slicing.
