Mexican Hot Chocolate Brownies
Food and Drink

Courtesy of Dairy Farmers of Wisconsin; visit, photo: © Dairy Farmers of Wisconsin

Mexican Hot Chocolate Brownies

"Mascarpone resembles cream cheese or ricotta cheese but with a bit more sweetness and acidity, bringing a velvety smoothness and layers of flavor to this dessert."

Makes: 12


for brownies:

1 box (18.3 ounces) fudge brownie mix (+ egg(s) + sub milk and melted butter for water and oil)

1 teaspoon ground cinnamon

½ teaspoon chili powder


for spiced pecans:

2 tablespoons butter, cubed

½ teaspoon ground cinnamon

¼ teaspoon chili powder

2 ½ cups coarsely chopped pecans

2 tablespoons sugar


for mascarpone frosting:

4 tablespoons butter, cubed and softened

1 8-ounce container Crave Brothers Farmstead Classics Mascarpone cheese

4 ½ cups confectioners’ sugar, divided

2 tablespoons milk

1 teaspoon vanilla extract


for ganache:

8 ounces dark chocolate, finely chopped

1 cup heavy whipping cream

¼ teaspoon chili powder

For the brownies, line a greased 9-inch-square baking pan with parchment paper, allowing excess paper to hang over the sides. Grease the paper. Prepare the brownie mix according to package directions adding egg(s) and substituting milk for water and melted butter for oil. Stir in cinnamon and chili powder. Pour the batter into the prepared pan. Bake according to package directions. Cool completely on a wire rack.

For the spiced pecans, reduce oven to 300°F. Line a 15 x 10-inch baking pan with aluminum foil. Grease foil. Melt butter in a large saucepan over medium-low heat and add the cinnamon and chili powder. Remove from the heat and stir in pecans and sugar. Spread the pecans onto the prepared pan and bake for 15–20 minutes or until nuts are toasted, stirring once. Cool completely on a wire rack.

For the frosting, cream the butter, mascarpone, and 2 cups confectioners’ sugar in a large bowl until light and fluffy. Gradually add remaining confectioners’ sugar, beating each addition until combined. Beat in milk and vanilla. Frost brownies. Refrigerate for at least 30 minutes.

For the ganache, place the chocolate in a bowl. Bring the cream just to a boil in a small saucepan over medium heat, whisking constantly. Pour the cream over the chocolate. Let stand for 3 minutes. Stir until chocolate mixture is smooth. Stir in chili powder, and cool slightly. Spread the ganache over the frosting. Sprinkle with pecans. Refrigerate for at least 1 hour or until set.