1 pound unsalted butter
2 cups plus 1/2 cups semi sweet chocolate chips
2 circles or 6 ounces Mexican Hot Chocolate
6 large eggs
2 Tbl vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 Tbl baking powder
1 tsp salt
1 1/2 tsp cinnamon
Preheat your oven to 350 degrees. Butter and flour a 12x9-inch baking pan. In a pan over medium low heat melt together 2 cups of chocolate chips, 2 whole discs of Mexican hot chocolate and butter.
Once completely melted, allow to cool.
In a large bowl stir together eggs, vanilla and sugar. Stir in the warm chocolate mixture and allow to cool to room temperature.
In a medium bowl sift together 1 cup flour, baking powder, salt and cinnamon. Add to cooled chocolate mixture. Toss 1 1/2 cups chocolate chips in 1/4 cup flour and add to chocolate batter. Place batter in prepared baking pan. Bake for 35-40 minutes; being sure not to over bake. I personally like my brownies a bit oooey goooey so I always pull them out a few minutes early when there is just a little remnant of brownie on the toothpick when inserted. Allow to cool thoroughly before cutting. Enjoy with a large glass of milk!
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