Mexican Hot Chocolate Brownie Cookie Bars have the quality of fudgy, cracked brownies with the ability of standing on its own as a cookie.
Except I turned them into cookie bars, so I guess that defeated the purpose of being a cookie.
Cinco de Mayo is coming up this weekend, and if you are too busy planning appetizers and dinner, you probably won’t have time for an elaborate dessert.
Cookie bars are one of the easiest and quickest snacks you can make because you throw it all together in one pan with minimal effort.
When you’re running out the door, you grab the pan and serve for dessert on location.
I put a Mexican twist on these brownie cookies with two spices. Can you guess what they are?
Cinnamon and chili powder!
Those are two spices often found in Mexican cuisine, both savory and sweet.
The thought of chili powder scares some people who don’t like things too spicy, but the chili powder is a subtle hint. Even a wimp like me can handle it.
For the texture, imagine a cross between a brownie and a chocolate cookie.
Fudgy, slightly soft, and chewy with bits of chocolate chips and the taste of cinnamon.
Then after you finish your bite, a hint of chili powder creeps up in your throat.
And of course with every hot chocolate cookie recipe, you need an element of marshmallows. These bars are topped with a soft marshmallow fluff frosting then garnished with grated chocolate.
Mexican Hot Chocolate Brownie Cookie Bars
Ingredients
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 ounces unsweetened chocolate, chopped into pieces
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup semisweet chocolate chips
Marshmallow Fluff Frosting
- 1 1/2 cups marshmallow fluff
- 1 1/4 cups vegetable shortening
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- Grated chocolate for garnish (optional)
Instructions
- Preheat oven to 350F. Lightly grease a 13x9 pan. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon, chili powder, and salt.
- In a microwave-safe bowl, melt together the butter and chocolate until smooth. Cool slightly.
- In a large mixing bowl, beat together the eggs and sugar.
- Beat in the melted chocolate and vanilla.
- Gradually beat in the flour mixture then add the chocolate chips.
- Spread the dough evenly into the pan. Bake 20 minutes or until the top is cracked and a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting: In a large mixing bowl, beat together the marshmallow fluff and shortening until smooth and fluffy, about 2-3 minutes. Gradually beat in the powdered sugar and vanilla. Beat until light and fluffy, another 2-3 minutes. Spread onto cooled bars. Sprinkle with grated chocolate (optional).
Notes
© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.
Sources: Cookies adapted from Taste of Home; Frosting from Whoopie Pies
—-
If you enjoyed these Mexican Hot Chocolate Brownie Cookie Bars, you may also like these recipes:
From me:
Jen @JuanitasCocina says
You’re a genius. I mean…send me some.
Liz says
I think you know my family would go for these!!! You are on a roll with some fantastic desserts.
Spices N Sauces says
Mexican Hot Chocolate Brownie Cookie Bars… It’s always delicious..
Heather says
A mix between a brownie and a chocolate cookie! Deal me in.
Erin @ The Spiffy Cookie says
Wow these sound great! For some reason I never think of Mexican chocolate when it comes to Cinco de Mayo. Shame on me.
[email protected] says
Carla,
If I were participating in the food blogger prop swap I’d dig out, and send you, the thingamabob that I use to turn the Mexican chocolate discs into hot chocolate in the bottom of the mug. It’s carved, wooden, probably very photogenic. My brother got some when he was working in Mexico. (Can you tell I don’t know the name?)
Now I’m thinking that raiding my mom’s seldom used kitchen stuff box would be an excellent prop “swap” . . .
These bars look just delicious, and I love both the flavor combination and the transportability aspect.
Perhaps our Cinco de Mayo will start with margaritas, move on to guacamole and chips, and end with this bars. Hits all the notes I want to eat.
Thanks!
[email protected]ingwithcurls says
Wow…..those look awesome!
Medeja says
Brownies with chilli! Sounds interesting and yummy!
Kayle (The Cooking Actress) says
omg yumminess overloaaad
Rosie @ Blueberry Kitchen says
Your bars look so delicious! I love the addition of chili and cinnamon in them – and the marshmallow frosting – yum!
Maureen, Milwaukee says
I would really like to try this recipe. But…. I have a hard time measuring marshmallow fluff – it sticks to everything! Would you mind stating in ounces how much fluff to use? Thanks–
Carla says
Lightly spraying cooking spray in your measuring cup would help with the stickiness. As far as ounces, it’s roughly 4.5 ounces. May I ask how measuring fluff by ounces would help with the stickiness?
Alex says
Great idea with the spices! But may I add: yum, that marshmallow frosting……..
Nancy @ gottagetbaked says
Damn girl, these bars are perfection. I love how fudgy and chewy they look, and the marshmallow fluff on top is a must. YUM!
Marissa says
Hi. Just got my brownies in the oven, and I am looking forward to trying them. I was just wondering something. Vanilla is listed in the ingredients, but I don’t think it is in the recipe directions. Does it go in after beating the eggs and sugar? Thanks.
Carla says
Yes, that is correct. I’ll clarify in the recipe. Thanks for pointing that out and hope you enjoyed the cookie bars!