Mexican Hot Chocolate Brownies

Mexican Hot Chocolate Brownies are topped with mascarpone frosting and ganache and crowned with spiced pecans.

Mexican Hot Chocolate Brownies



  • 1 (18.3 ounce) box fudge brownie mix (+ egg(s) + sub milk and melted butter for water and oil)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder

Spiced Pecans

  • 2 tablespoons butter, cubed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 2 1/2 cups coarsely chopped pecans
  • 2 tablespoons granulated sugar

Mascarpone Frosting

  • 4 tablespoons butter, cubed and softened
  • 1 (8 ounce) container Crave Brothers Farmstead Classics Mascarpone cheese
  • 4 1/2 cups confectioners’ sugar, divided
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract


  • 8 ounces dark chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 1/4 teaspoon chili powder


  1. Line a greased 9 inch square baking pan with parchment paper, allowing excess paper to hang over sides. Grease paper.
  2. Brownies: Prepare brownie mix according to package directions; add egg(s), and substitute milk for water and melted butter for oil. Stir in cinnamon and chili powder. Pour batter into prepared pan. Bake according to package directions.
  3. Cool completely on a wire rack.
  4. Reduce oven temperature to 300 degrees F. Line a 15 x 10 inch baking pan with aluminum foil. Grease foil.
  5. Spiced Pecans: Melt butter in a large saucepan over medium-low heat. Add cinnamon and chili powder. Remove from the heat. Stir in pecans and sugar. Spread pecans onto prepared pan.
  6. Bake for 15 to 20 minutes or until nuts are toasted, stirring once.
  7. Cool completely on a wire rack.
  8. Mascarpone Frosting: Cream the butter, mascarpone and 2 cups confectioners’ sugar in a large bowl until light and fluffy.
  9. Gradually add remaining confectioners’ sugar, beating each addition until combined. Beat in milk and vanilla extract. Frost brownies. Refrigerate for at least 30 minutes.
  10. Ganache: Place chocolate in a bowl. Bring cream just to a boil in a small saucepan over medium heat, whisking constantly. Pour cream over chocolate. Let stand for 3 minutes.
  11. Stir until chocolate mixture is smooth. Stir in chili powder. Cool slightly; spread ganache over frosting.
  12. Sprinkle with pecans.
  13. Refrigerate for at least 1 hour or until set.

Active time: 45 min | Yield: 12 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin