Indulge in the heavenly flavors of our Death by Mexican Chocolate Brownie Mix! Inside the reusable burlap bag find all the dry ingredients you need to whip up a delectable batch of fudgy chocolate brownies... with a kick! That's right! These brownies get a special twist from A Bite of Good Mexican Chocolate Hot Cocoa Mix, which infuses the batter with a tantalizing blend of cinnamon, cayenne, and pasilla chile, elevating your brownie experience to a whole new level of delight. Treat yourself or impress your loved ones with these divine brownies that offer a fusion of rich, Mexican-inspired flavors. Get ready to savor a heavenly taste sensation!
 
Makes one 9x13 inch pan
 
Available September through November.
 
Ingredients: Semisweet Chocolate (Cocoa, Sugar, Cocoa Butter, Vanilla, Soy Lecithin), Unbleached Enriched Hard Wheat Flour (Wheat, Malted Barley, Niacin (Vitamin B3), Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Mexican Hot Cocoa (Granulated Sugar, Semisweet Chocolate, Cocoa Powder, Oat Milk Powder, Ceylon Cinnamon, Pasilla Chile, Cayenne, Vanilla, Kosher Salt), Granulated Sugar, Baking Soda, Kosher Salt
 
Contains Wheat, Dairy, Soy
 
What You'll Need: 6 ounces (1 1/2 sticks) unsalted butter, room temperature; 2 large eggs, room temperature; 1 teaspoon vanilla extract.
 
Instructions: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat butter until light and fluffy. Add the eggs one at a time, followed by the vanilla, and beat on high about 30 seconds. Adjust the mixer to low, add the dry ingredients, and mix until just combined. Transfer dough by heaping tablespoonfuls onto a parchment-lined baking sheet. For best results, freeze prepared dough for at least an hour before baking. Heat oven to 350F. Bake cookies 8-10 minutes. Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.