Mexican Chocolate Brownies



Mexican Chocolate Brownies
Mexican Chocolate Brownies


My family loves brownies, especially topped with ice cream in the warmer California weather. We also love mole’ in the cooler months, so to combine the two (yes, it is possible!) I decided to take the best parts of each and combine them. Originally this recipe was made with butter, but I love the flavor coconut oil adds to desserts.

The basics are using mexican chocolate (Abuelita Brand:, freshly ground cinnamon, warming chili powder and pepitas (pumpkin seeds); three staples of many mexican moles’. For a family birthday I had to double this recipe, but the good thing is you can make them ahead, cut them up and store in an air-tight container until you’re ready for serving All those great flavors will have a chance to meld, and you’ll end up with a great treat! Topped with ice cream and your choice of chocolate syrup or cajeta (caramel sauce made from goats milk) you have a truly modern spin on a classic combination of flavors. Enjoy!


Preheat Oven to 350 Degrees



1 1/2 cups coconut oil

4 cakes Abuelita Mexican Chocolate

2 eggs (at room temperature)

1 cup applesauce

1 tbsp instant coffee

1 tsp freshly ground cinnamon

2 tsps chili powder

2 tbsps vanilla extract

1 1/4 cups brown sugar

1 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

3 cups salted pepitas (optional)


In a microwave safe bowl, warm the 1 1/2 cups of coconut oil. Add the unwrapped box of chocolate and stir until the chocolate is completely dissolved. If needed continue to warm the mixture a minute at a time to get the correct consistency. Stir in the cinnamon, chili powder, vanilla, brown sugar and instant coffee then set the bowl aside to cool.

🎂 Allowing the warm oils to cool down with the other fat soluble flavors will allow them to bloom and deepen the flavor of your overall product.

In a separate bowl, combine the flour baking powder, salt and cooled pepitas. Toss together and set aside. Returning to the cooled chocolate mixture, add your eggs and applesauce until the entire mixture is completely smooth.

🎂 Make sure the chocolate mixture is completely cooled to ensure you don’t accidentally scramble your eggs. ALSO, don’t use cold eggs because your coconut oil will seize up.

Line a 6 1/2 x 9 1/2 sized pan with parchment paper, leaving “wings” on the outer edges. Spray the paper lined pan with baking spray (with flour) to ensure an easy release.
🎂 Using the parchment paper to lift your brownies out of the pan will give you a cleaner edge when cutting them. You’ll have a flat surface to work on rather than maneuvering around the sides of the pan.

Bake for 20 – 25 minutes then rotate for another 15 minutes. The brownies will be done when the center is firm or until a toothpick poked in center comes out clean. Let cool completely in the pan to cut and serve.

Makes about 12 servings


4 thoughts on “Mexican Chocolate Brownies

  1. Drool! I love pepitas too! Salad, dessert, in a bowl with a glass of wine! Printing this one.
    Thanks for posting!


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