Mayan Hot Chocolate Brownies

Peggy Sue Ross


This new spicy take on brownies is a huge hit! These brownies are moist and fudgy and not cake-like. If you are not a lover of spice or heat, cut the spices in half or even more but you will be amazed at how the heat warms you up just like a big cup of hot chocolate! I don't ways add the marshmallows but they make a nice festive touch. You can sprinkle them with a little cinnamon and cocoa powder if you like for a pretty finish.

We also prefer dark chocolate but if you like regular or milk chocolate you will still love the new take on an old favorite to make it your own!


☆☆☆☆☆ 0 votes

15 Min
30 Min


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large eggs
1 c
vegetable oil
1 c
1 c
1 tsp
1/2 tsp
baking soda
1 c
all purpose flour
2/3 c
special dark cocoa (or any cocoa powder you prefer)
1 tsp
ground cinnamon
1/2 tsp
chili powder
1/4 tsp
cayenne pepper
pillsbury dark chocolate creamy supreme frosting - any brand will do!
1 tsp
ground cinnamon
1 c
mini-marshmallows (if desired)

How to Make Mayan Hot Chocolate Brownies


  • 1Pre-heat oven to 350. Spray 13 x 9 cake pan with non-stick cooking spray or grease bottom.
  • 2In a large bowl, mix together oil, sugar and eggs. Mix dry ingredients (including 1tsp cinnamon, 1/2 tsp chili powder & 1/4 tsp cayenne pepper) in a separate bowl and then combine. Stir together to incorporate, 50 strokes.
  • 3Spread into prepared pan and bake for 30 minutes at 350 until a toothpick inserted one inch from the edge comes out clean. When done, set aside to cool slightly.
  • 4Mix the frosting with the final 1 tsp of cinnamon and spread over brownies. I like to spread mine on while still slightly warm so the frosting melts onto the brownies almost like a glaze.
  • 5Top with mini-marshmallows lightly sprinkled (through mesh strainer) with cinnamon &/or cocoa powder if desired.

Printable Recipe Card

About Mayan Hot Chocolate Brownies

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: Mexican
Other Tag: Quick & Easy

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