Xocolatl is a spiced, slightly bitter chocolate drink that was popular with Aztecs and Mayans. It's a rich drink with chilli, vanilla and cinnamon that can be enjoyed hot or cold. By the 15th century, the Aztecs used cocoa beans as currency. They believed that chocolate was a gift from the god Quetzalcoatl, and drank it as a refreshing beverage, an aphrodisiac, and even to prepare for war.
Fast forward to our Mexican ebook, (part of the Insider Club for years now) and we are Aztec-ing up our brownies. With the gift of Brew Choc being unsweetened chocolate, which is truly Mexican, we have an authenticity to this recipe that you will love. Hang in there with the chilli and cinnamon. All of those flavours work really well together. The smoked paprika is just slightly there and balances out any sweetness overload you maybe afraid of. The team are pretty sure you will love it. Don't forget the ice cream of course!
(Have you tried some of our other brownie recipes? We are getting quite the collection on here now!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams chocolate 70% or higher in pieces BUY
- 20 Grams Brew Choc granules BUY
- 100 Grams butter BUY
- 2 Teaspoons vanilla bean paste BUY
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon smoked paprika (work with me here)
- 1/2 Teaspoon cayenne pepper
- 1/2 Teaspoon dried red chilli flakes (optional)
- 20 Grams cocoa powder BUY
- 1 Pinch pink salt flakes BUY
- 150 Grams raw caster sugar BUY
- 4 eggs
- 120 Grams pecans in pieces (or walnuts)
Preheat oven to 170°C and butter and line a 20cm square baking tin.
Place chocolate, brew choc, butter, vanilla, cinnamon, paprika, cayenne and chilli flakes into the Thermomix bowl and melt 10 min/37°C/speed 1. Stop part way through to scrape down sides of bowl as needed.
Add cocoa, salt, sugar and eggs and blend 10 sec/speed 8.
Add pecans and combine 1 sec/speed 6.
Spread into prepared tin and bake 15 minutes or until the middle is just firm to the touch.
Allow to cool in the tin before removing.
These brownies will keep well in an airtight container out of the fridge.