Hola if you want one!
I whipped up this fun Mexican version of my fave choc fudge brookies!! If you want to spice up a classic for something to share with your friends and family this festive season then definitely give this a try.
I used the new @macr0mike protein hot chocolate mix which is delicious! If you want to try it or gift it, you can use my DISCOUNT CODE “amb-chen” off any full-priced @macr0mike product.
Here is the recipe:
MEXICAN HOT COCOA BROOKIE (vegan)
December 29, 2020
Category
Baking
Cooking method
Dessert
Meal type
Recipe type
Snack
Sweet
Persons
12
Serving Size
1 brookie
Prep Time
40 minutes
Cook Time
12 minutes
Total Time
52 minutes
Ingredients
- Dry:
- ✅1 1/2 cups self-raising flour
- ✅1/3 cup hot chocolate mix ( I used @macr0mike protein hot choc mix)
- ✅ 1/2 teaspoon cayenne pepper (or chilli powder)
- ✅ 1/2 teaspoon cinnamon
- ✅ 30g dairy-free chocolate, chopped
- Wet:
- ✅1/2 cup white sugar
- ✅1/2 cup coconut sugar (or brown)
- ✅1/2 cup coconut oil, melted
- ✅1 tsp vanilla extract
- ✅1/4 cup almond milk
- *Optional: extra dusting of cinnamon sugar over the top of the cookies after baking
Instructions
- 1. In a large bowl, whisk together all the wet ingredients until the sugars have dissolved
- 2. Sift the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Don’t overmix
- 3. Divide the dough into 12 even cookie domes. Arrange the cookies on a baking sheet on a chopping board. Put the board in the fridge for 30 minutes or freezer for 10 mins to allow the cookies to firm up! (Do not skip this step)
- 4. In the meantime, preheat the oven to 180 degrees Celsius, fanforced.
- 5. After the dough has chilled, transfer the cookies onto a lined baking tray, leaving at least 2cm between each cookie.
- 6. Bake in the oven for 10-12 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing. They will be very soft and firm up a bit as they cool.