It begins with a layer of rich chocolate brownie flavored with cinnamon and chile powder. Add a spicy chocolate cream cheese frosting then settle it on a dessert plate splashed with Kahlúa and drizzled with chocolate syrup. Mexican Hot Chocolate Iced Brownies are delicious alone or served with a scoop of cinnamon gelato.
Running with New Ideas
When summer arrived this year I celebrated with a Chocolate Fire Ice Cream Cupcake. It was built on a base layer of rich chocolate brownie flavored with cinnamon and chile powder. Then I added a layer of cinnamon gelato and a layer of Vanilla Cream Cheese Frosting. It was a welcome treat on a hot summer’s day.
Now that fall is here I am less eager to indulge in frozen confections. Instead I crave warmer tastes and temperatures. Despite my shift of focus I still find myself thinking about how much I liked the Chile Variado Brownie base of those frozen cupcake treats. With dominant flavors so warm and bold, I started thinking how just a few minor adjustments might adapt that spicy brownie base into a delicious fall dessert. I decided to give my theory some room to run.
First I baked a pan of Chile Variado Brownies. I made them as directed in my Ice Cream Cupcake post except that I baked them in an 8” x 8” pan for approximately 30-35 minutes.
Cool Season Flavors in Iced Brownies
With the aroma of those tempting brownies filling the kitchen I started to think about how to finish them with a seasonal touch. I wanted a frosting with a little more punch than the vanilla topping I used in May. What came to mind was a spicy chocolate cream cheese frosting to top a pan of Iced Brownies. With a little digging I found just what I needed in Mexican Hot Chocolate Frosting. The recipe calls for chile powder as well as cinnamon, vanilla and squares of melted chocolate. It it a perfect fit to deepen the experience of my chile spiced brownies.
Still this dessert needed another element. It needed a note of contrast in flavor and texture as well a hint of visual interest. My Chocolate Fire Cupcakes had a delicious layer of cinnamon gelato. Here I also needed something smooth and full of flavor to complete my thought. Looking around the kitchen I spied a bottle of Kahlúa. I splashed a little of this Mexican liqueur on a dessert plate and then drizzled the plate with chocolate syrup. Finally I placed a square of the Iced Brownie on top.
I have to say these Mexican Hot Chocolate Brownies are delicious! And now, having tasted one, I might also suggest, if you don’t mind the cold, go ahead and add a scoop of cinnamon gelato after all. I think these Chile flavored Hot Chocolate Iced Brownies might be even more fantastic served a la mode.
Mexican Hot Chocolate Iced Brownies
Course: DessertCuisine: AmericanDifficulty: Easy9
servings35
minutes30
minutes1
hour5
minutesSettle a Mexican Hot Chocolate Icd Brownie on a dessert plate splashed with Kahlúa and drizzled with chocolate syrup for an autumn treat warmed with flavorful spices.
Ingredients
1 8 x 8-inch pan of Chile Variado Brownies
- Mexican Hot Chocolate Frosting
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon ancho chile powder (or a mixture of ground chipotle and ancho chiles)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons espresso powder
1/4 teaspoon salt
2 teaspoons vanilla extract
3 – 4 cups confectioners’ sugar, sifted
3 ounces unsweetened chocolate, melted
Directions
- Brownies
- Preheat oven to 350F. Grease and 8″ x 8″ pan and set aside.
- Prepare batter for Chile Variado Brownies as directed.
- Spread batter in prepared pan. Bake at 350F for 30-35 minutes, or until a toothpick stuck in center comes out clean.
- Remove from oven and cool on wire rack.
- Mexican Hot Chocolate Frosting
- Beat cream cheese and butter together with an electric mixer until soft and fluffy.
- Add the melted chocolate and vanilla. Mix well.
- In a medium bowl combine the chile powder, cinnamon, espresso powder, salt, vanilla and confectioners’ sugar.
- Add the dry mixture, a little at a time, until it is a spreadable consistency.
- Spread frosting on cooled Chile Variado Brownies.
Notes
- Recipe Source: adapted from this recipe at Food Network
I will definately have to double this recipe. An 8×8 inch pan will not last very long in our house!
Looks great. Love that you threw the Kahlue in there too.
Ok, I’m going to have to give this one a try. I’ve read about adding heat to the chocolate, and now I’m ready to taste it for myself!
Very creative idea with the kahlua and chocolate! Looks wonderful and love that you used cinnamon and chili! Yum!
what a fabulous creation, and yes, a whopping scoop of cinnamon ice cream is definitely in order, no matter how cold it is outside! excellent concoction, lisa. just excellent.
I like everything about this recipe. Brownies, mexican hot chocolate frosting.
Oh my goodness, this looks good. I’m all about the frosting so will have to give it a try.
the frosting sounds incredible!
Who needs the brownies? Just give me the frosting!!
This look really interesting with the chili powder! Yum!