Flourless Mexican Cocoa Brownies

Fudgy Flourless Mexican Cocoa Brownies

Yield:  9 Servings

 

 

Ingredients

1/4 cup + 2 tablespoons butter

1 cup chocolate, chopped (I use Trader Joe’s 72% dark, comes in a 3-pack at the register)

3/4 cups sugar

2 large eggs

2 tablespoons Tijerina’s Mexican Cocoa Powder

3 tablespoons cornstarch

Method

1. Preheat oven to 350F.  Line an 8 x 8 pan with parchment paper and grease it lightly and set aside.
2. In a microwave safe bowl melt the chocolate and butter (1. 20 seconds, stir. 2. 10 seconds, stir. 3. 10 seconds, stir.)
   1. Or on the stovetop over medium heat, combine your chopped chocolate with butter and stir until melted. Remove from heat.
3. Add sugar and whisk into the chocolate mixture. Then, add the eggs one at a time, and whisk in.
4. Add Tijerina’s Mexican Hot Cocoa and cornstarch and whisk, whisk, whisk until the batter is very smooth.
5. Transfer the brownie batter to the lined baking pan. Bake the brownies for 20-23 minutes. DO NOT over bake. They may look undercooked when you take them out, but once they cool, they harden up to perfection.
6. Remove from the oven and allow to cool in the pan completely. Once cool, slice into 9 pieces.

Enjoy!