Mexican Hot Chocolate Brownies

Instructions

Brownies:

1. Line a greased 9-inch square baking pan with parchment paper, allowing excess paper to hang over sides. Grease paper.
2. 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. Cool completely on a wire rack.

Spiced Pecans:

1. Reduce oven temperature to 300°F. Line a 15 x 10-inch baking pan with aluminum foil. Grease foil.
2. 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 out pecans on prepared pan. Bake for 15-20 minutes or until nuts are toasted, stirring once. Cool completely on a wire rack.

Mascarpone Frosting:

1. Cream the butter, mascarpone and 2 cups confectioners’ sugar in a large bowl until light and fluffy. Gradually add remaining confectioners’ sugar, beating each addition until combined. Beat in milk and vanilla. Frost brownies. Refrigerate for at least 30 minutes.

Ganache:

1. Place chocolate into 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. Stir until chocolate mixture is smooth. Stir in chili powder. Cool slightly; spread ganache over frosting. Sprinkle with pecans. Refrigerate for at least 1 hour or until set.