Mexican Hot Chocolate Brownies with a Cinnamon Sugar Crust

INGREDIENTS

**Note: All of the ingredients for this recipe can be purchased as a kit here!

• 1 pod Occo Kerinci cinnamon (save 2 extra pods Kerinci cinnamon for future baking!)
• 2 tsp sugar
• 1 package Renewal Mill Dark Chocolate Brownie Mix
• 1 pod Occo Ceylon cinnamon
• 1 pod Occo cassia cinnamon
• 1 pod Occo Saigon cinnamon
• 1-2 pods Occo ancho chile
• ¼ cup plus 2 Tbsp neutral tasting oil (such as grapeseed, sunflower, or vegetable oil)
• ¾ cup hot tap water
• A 9x9 or 8x8 square baking pan or glass baking dish, greased

INSTRUCTIONS

1. Heat the oven to 350 F (or 325 F, if using a glass baking dish).
2. Mix the Kerinci cinnamon with the sugar and set aside for the topping,
3. Pour the Renewal Dark Chocolate Brownie Mix into a large bowl. Stir in the Ceylon, cassia, and Saigon cinnamons. Add 1-2 pods ancho chili (depending on how spicy you want your brownies).
4. Add oil and water. Mix until all the ingredients are moistened and the batter is thick and fudgy.
5. Continue to mix and mash for an additional 60 seconds. Spread the batter evenly in the pan.
6. Sprinkle the reserved cinnamon sugar topping over the batter.
7. Bake in the center of the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with only a few brownie crumbs on it. Cool brownies completely before cutting.