Mexican Cocoa Brownies

Mexican Cocoa Brownies


  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 cup JPs Que Sweet Mexican Cocoa 
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)


1. Preheat oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter and sugar until smooth.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together cocoa powder, flour, salt, and Sweet Mexican Cocoa.
5. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined.
6. Fold in chocolate chips, if using.
7. Pour batter into prepared pan and spread evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
9. Let cool completely in the pan before cutting into squares.

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