HOT COCOA STICKS RECIPES

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HOT CHOCOLATE BROWNIES RECIPE | FOOD NETWORK KITCHEN ...



Hot Chocolate Brownies Recipe | Food Network Kitchen ... image

These one-bowl brownies couldn't be easier to make, and adding leftover hot chocolate mix is the perfect way to make them extra special. Interested in a Mexican hot chocolate version? Just add 1 teaspoon ground cinnamon to the dry ingredients and sprinkle the top of each brownie with a pinch of chili powder.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 45 minutes

Cook Time 25 minutes

Yield 24 brownies

Number Of Ingredients 11

Cooking spray
2 sticks (1 cup) unsalted butter, melted and cooled
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup hot chocolate or cocoa mix
1 teaspoon fine salt
1/2 teaspoon baking powder
One 12-ounce bag semisweet chocolate chips
72 mini marshmallows

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
  • Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
  • Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.

MEXICAN HOT CHOCOLATE RECIPE: HOW TO MAKE IT



Mexican Hot Chocolate Recipe: How to Make It image

This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 9

1/4 cup baking cocoa
2 tablespoons brown sugar
1 cup boiling water
1/4 teaspoon ground cinnamon
Dash ground cloves or nutmeg
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream
Whole cinnamon sticks

Steps:

  • In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

Nutrition Facts : Calories 156 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 18g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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MEXICAN HOT CHOCOLATE RECIPE: HOW TO MAKE IT
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas
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