You don't need to cut these into hearts - squares work fine - but I made these as part of the dessert course for a bridal shower the girls and I were throwing.
Mexican Hot Chocolate was one of my boys' favorite drinks at a local coffee shop. It's hot chocolate spiced with cinnamon and a hint of chile. When I was deciding on the second sweet for our bridal shower dessert course, I texted the girls: Lavender Brownies or Mexican Hot Chocolate Brownies? The answer was unanimous - Mexican Hot Chocolate Brownies. Done!
makes one 10" square pan of brownies
1/2 cup flour
1/2 cup + 2 Tablespoons 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
1/2 teaspoon baking powder
2/3 cup olive oil plus 1 Tablespoon
1 Tablespoon Kahlua or other coffee liqueur
1-1/2 cup organic granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground ancho chile powder
pinch of cayenne or to taste
Also needed: smoked sea salt flakes, heart cookie cutter
Preheat oven to 350 degrees Fahrenheit. Grease or butter an 10" square baking pan.
Whisk together flour, cocoa powder, spices, and baking powder. Set aside.
In a medium mixing bowl, whisk together olive oil, Kahlua or coffee liqueur, sugar, eggs, and vanilla extract. Fold in the flour mixture and stir until just moistened. Spread into prepared pan, smoothing the top of the batter with a spatula.
Bake for 45 to 50 minutes or until top is shiny and crackly. A toothpick inserted near the center should come out mostly clean. Cool on a wire rack for at least 15 minutes before slicing - into squares or with the heart cookie cutter - and serving.
Sprinkle with sea salt before serving. Enjoy!