My pal Bill had a vision. He pictured a lovely, full Christmas tree covered in chile pepper lights wearing a sombrero and a giant mustache. Of course, after making this tree a reality, he had to throw a Mexican-themed Christmas party to show it off to everyone.
Someone was already making guac, and I decided that I wanted to bring a dessert. But not just any dessert, it needed to be on theme, obviously! I decided that I wanted to do Mexican hot chocolate brownies, but couldn’t find a vegan recipe for them anywhere! This recipes is sort of a mashup of the Ultimate Brownies from Vegan Baking and Kitchen Geisha’s Mexican Hot Chocolate Brownies. The result was a fudgy pan of brownies with a nice crust and a spicy kick! Here is the recipe….
Vegan Mexican Hot Chocolate Brownies
- 3T water
- 2T flax meal
- 1 3/4c white wheat flour
- 1/4t baking soda
- 1/2c cocoa powder
- Scant 1/2t dried cayenne pepper
- 1t cinnamon
- 1/2c vegan dark chocolate chips
- 3/4t salt
- 1/4c almond milk + 1/4t nutmeg or 1/4c coconut nog
- 1 1/2c brown sugar
- 6 T olive oil
- 2t vanilla extract
- Preheat your oven to 350F, and line an 8 x 8 inch baking dish with parchment paper.
- In a small mixing bowl whisk together the water and flax meal, and set aside.
- In a medium mixing bowl whisk together the all-purpose flour and baking soda. Set aside.
- In another medium mixing bowl add the cocoa powder, semi-sweet chocolate, spices and salt. Add the almond milk or nog and mix well.
- Add the sugar, oil, vanilla extract, flax meal mixture into the chocolate mixture and mix until smooth.
- Stir the chocolate mixture into the flour, then knead it by hand until it’s well combined.
- Press the batter to the baking dish, and bake for 35 minutes. Cool for 1 hour before popping the brownies out of the pan, slicing, and serving.
These had a nice kick, and they went over really well at the party. I’m definitely going to be making them again!