Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
There are brownies, and then there are brownies.
These are the later. Spicy, adult brownies perfect for Cinco de Mayo or a random Tuesday night.
Have you ever had Mexican hot chocolate before? A few winters ago I bought a canister of hot chocolate that ended up being Mexican hot chocolate. A happy accident that I only realized after the first few sips. It took a little getting used to but now it is one of my favorite cold-weather treats. Since we are months from 50 below, brownies were the next logical step.
Cinnamon & a hint of cayenne pepper take these brownies from boring-lunch-box-favorite to I-might-eat-the-entire-pan-fantastic.
Thank goodness I served them to friends so I wouldn’t be tempted. Because really, aren’t baked goods infinitely better when shared with others? The base of these brownies comes from Chef Chloe’s newest book, Chloe’s Vegan Desserts. Since pretty much everything Chloe touches turns to delicious heaven, I highly recommend this purchase if you haven’t already bought it. It’s not for the faint of heart, lot’s of EB butter and sugar to go around, but sometimes you just need a brownie.
Cook these for the recommended 45-50 minutes. They will still be slightly gooey, that’s OK. They will set up after resting. Resist the urge to slice until they are completely cooled. Better yet- make them in the morning to come home to after work! Red wine and Mexican hot chocolate brownies make a surprisingly incredible combination.
1 1/2 cups chocolate chips (try Ghiradelli brand, they are the best)
2 cups sugar
3/4 cup Earth Balance buttery sticks
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup soy milk
1 tbsp. vanilla extract
1 heaping tsp. cinnamon
1/4 tsp. cayenne pepper
Preheat oven to 350°F. Lightly grease a 9×13 pan.
Melt together the butter and chocolate chips, using a double boiler or in the microwave. Whisk until completely melted and smooth.
In a large bowl, mix together the sugar, flour, cocoa, cayenne powder, cinnamon, baking powder and salt. Whisk until combined. Add the melted chocolate and mix until combined. Add the soy milk and vanilla extract and stir until a batter forms.
Pour into the prepared pan. Bake for 45 to 50 minutes until done. Let cool completely and then slice into squares.
Recipe adapted from Chloe’s Vegan Desserts
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK