Recipe: Mexican Spiced Hot “COCO” Brownies
You’ll go un poco loco for these brownies!
One of the new exclusive food items for Mickey’s Not So Scary Halloween Party is the Mexican Spiced Hot “COCO” Brownie. It can be found at the popcorn cart near Cinderella’s Castle, only during the after-hours Halloween party. The spiced chocolate brownie is topped with a decorative chocolate piece featuring Miguel from Coco. Our at-home version uses a layer of melted dark chocolate chips on top of the brownies instead of the ~fancy~ printed chocolate that Disney has, but it still tastes just as good!
Mexican Spiced Hot “COCO” Brownies
Yields 30 servings
1 cup (2 sticks) salted butter
2 cups semi-sweet chocolate chips
2 cups dark chocolate chips
2 cups granulated sugar
1 tablespoon vanilla extract
4 eggs, room temperature
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cayenne powder
2 teaspoons paprika
2 teaspoons cinnamon
1 teaspoon baking powder
Preheat the oven to 350ºF and grease a 9x13 baking pan.
Add the butter and semi-sweet chocolate chips to a microwave safe bowl and microwave in 30-second intervals, stirring with a spatula in between intervals, until the chocolate is melted and smooth.
Transfer the melted chocolate to a large mixing bowl.
Whisk in the sugar and vanilla extract until the sugar has completely dissolved.
In another bowl, whisk the eggs for one minute until they are foamy.
Pour the eggs into the chocolate mixture and stir until combined.
Add the flour, cocoa powder, cinnamon, cayenne, paprika, and baking powder to the bowl and stir until just combined (batter should be thick).
Pour the batter into the baking pan and bake for 40 minutes.
Remove the brownies from the oven and sprinkle the dark chocolate chips over the brownies.
Return to the oven for 2-3 minutes, until the chocolate chips have melted.
Remove from the oven and use a spoon or spatula to spread the melted chocolate over the top of the brownies in an even layer.
Allow the brownies to cool and the melted chocolate to harden before serving.
These brownies turned out really well! The fudgy consistency of the brownie pairs nicely with the chocolate topper. They do have quite a bit of a kick to them from the spices, so if you want a more mild version, I’d recommend cutting the amounts of cayenne powder, paprika and cinnamon in half.