Mexican Hot Chocolate Fudgy Skillet Brownie

I was craving Mexican Hot Chocolate donuts and the Chocolate Chili ice cream from Florean Fortescue’s Ice-Cream Parlour at Universal Studios. Of course we can't get there so  made these brownies and they always hit the spot. 

If you are looking for a fancier brownie, try these Fudgy Cheesecake Brownies.

 Mexican Hot Chocolate Fudgy Skillet Brownie

1 cup unsalted butter
1 1/3 cup granulated sugar (202 gr, 7-1/8 oz)
1 cup brown sugar, lightly packed  (179 gr, 6-1/4z)
8 oz dark chocolate (227 gr)
2 tablespoons corn syrup (34 gr
1 tablespoon vanilla (11 gr, 3/8 oz)
4 eggs
1-1/2 cups all purpose flour (198 gr, 7 oz)
1/4 teaspoon salt, omit if using salted butter
4 tablespoons unsweetened cocoa (26 gr, 1 oz)
1 teaspoon baking powder (3 gr, 1/8 oz)
1 teaspoon of cinnamon
1/2 -1 teaspoon ground cayenne
1 Cup chocolate chips or chunks, optional (8 ounces)

1. Preheat oven to 350 degrees.
2. Melt butter in a 12 inch cast iron skillet, on low.
3. Turn off heat and stir in both types of sugar, chocolate, corn syrup, and vanilla.
4. Stir until well combined and the chocolate is melted.
5. Add eggs and stir well to combine.
6. Add remaining ingredients and stir well, scraping the sides and bottom of the skillet.
7. Bake in a 350 degree oven for 30  minutes, until the edges are dry. The middle will be moist but set.

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