Vegan Mexican Hot Chocolate Brownies

I’m over yonder in Germany, visitin’ my sister right about now, and goodness gracious, it’s been dippin’ below 5˚C every doggone day since I set foot here. So, I’m offerin’ up a lil’ something to keep both me (and y’all!) all cozy: vegan Mexican hot chocolate brownies! I’ve noticed a mess of y’all have been favor’in my brownie in a mug version of this sweet treat. So I went ahead and whipped up a proper spiced brownie recipe, sprinkled with toasted pecans and topped off with vegan vanilla ice cream that just melts so pretty over the warm brownie. Gooey as all get out, full of rich chocolatey goodness, and filled to the brim with heartwarming spices! The cayenne pepper gives it a nice lil’ kick – I like mine on the fiery side but you can add less if you fancy a milder heat. If y’all decide to try this recipe at home be sure to tag your photo with #myvibrantkitchen on Instagram. I love seein’ all your beautiful recreations. And don’t be forgettin’ to sign up for My Vibrant Kitchen’s newsletter – you’ll get the latest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox.

Vegan Mexican Hot Chocolate Brownies Recipe

Vegan Mexican Hot Chocolate Brownies

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 6 – 8 brownies


  • 250 g dark chocolate
  • 170 g white all purpose flour
  • 1 Tbsp cocoa powder
  • 2½ tsp baking powder
  • 120 g white caster sugar
  • Pinch of salt
  • 3 tsp cinnamon
  • ½ – 1 tsp cayenne pepper
  • 230 ml soy milk (or plant based milk of choice)
  • 5 Tbsp sunflower oil
  • 1 tsp vanilla extract
  • 150 g pecans or walnuts


  1. Preheat the oven to 180˚C (fan).

  2. Melt the dark chocolate in a bain-marie (water bath) and once completely melted, set it aside to cool.

  3. Sift the flour and cocoa powder in a big mixing bowl and add the baking powder, sugar, salt, cinnamon and cayenne pepper. Whisk to combine.

  4. Add the soy milk, sunflower oil, vanilla extract and melted chocolate. Stir until you have a smooth batter.

  5. Pour into a lined and greased baking dish. (I used a size of approximately:29×23 cm). If you use a different size you might have to adjust the baking time. Then sprinkle/place the pecan or walnut halves on top.

  6. Bake in the oven for about:25 to:35 minutes. You can use a toothpick to check if it’s done; you don’t want the brownies to be completely liquid inside but still gooey. This means that a little batter should still be sticking to the toothpick.

  7. The brownies are slightly soft and crumbly if you cut them while they’re still hot so you need to be careful. But it’s very much worth it to cut them warm with a scoop of vegan vanilla ice cream! Enjoy!

You can also check out my full desserts section for more after-mains treats!

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