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Mexican Hot Chocolate Brookies (Cookie Brownies)
This was another baking experiment that yielded excellent results!
I was curious to use Ibarra, the Mexican Hot Chocolate Tablets, in a baking recipe. I thought it would be perfect in brownies and cookies. I couldn’t decide which to make, cookies or brownies, so I made brookies. Why not?
I melted 1/4 of the Ibarra tablet in butter and Guittard chocolate over a bain marie. I added Ancho chili powder, cayenne, and cinnamon to enhance the Mexican hot chocolate flavor. I also used whole wheat flour which gave a slightly nutty flavor.
These brookies are chocolaty, rich, moist, chewy on the inside and crispy on the outside with warm spices from the Ibarra, ancho chili powder, cayenne, and cinnamon.
One bite is like having a sip of a comforting mug of Mexican hot chocolate.
From @tinyhappykitchen on Instagram.
#cookies #cookiesofinstagram #bakingfromscratch #baking #brownies #browniesofinstagram #ibarra #mexicanfood #mexicanhotchocolate #moskowitzcooks #tinyhappykitchen #guittardchocolate #foodphoto #dessert #desserts #dessertsofinstagram #yummy