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Salted Mexican Hot Chocolate Brownie Tart

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Can’t get enough chocolate? Neither can we! This recipe is inspired by the always vibrant and award-winning food blog Chicano Eats and is perfect for highlighting our San Pablo Worm and Chile Salt! Flavorful Mexican hot chocolate and the smoky, mild spice of the Worm & Chile Salt combine for a decadent dessert.

The original recipe can be found here.


¾ cup unsalted butter
¼ cup cocoa powder
½ cup ground Abuelita or Ibarra hot chocolate* (see note)
1 teaspoon cinnamon
¼–½ teaspoon cayenne pepper, to taste
½ cup white sugar
½ teaspoon San Pablo Worm and Chile Salt 
1 teaspoon vanilla extract
2 eggs
⅓ bittersweet chocolate chunks
⅓ cup flour

For the Ganache
1 cup heavy cream
1 cup dark chocolate chunks

*Abuelita or Ibarra can be found in the hot chocolate section of most grocery stores or specialty food markets. We like to break the disks inside their packaging with a rolling pin before adding to a food processor to grind into a powder or grate against the side of a box grater.


Preheat oven to 350 degrees and grease a 10 inch loose bottomed tart tin.

In a medium saucepan, melt down the butter. Once the butter is melted, turn the heat off and mix in the cocoa powder, ground hot chocolate mix, spices and salt.

Add the sugar and vanilla and whisk to combine.

Add the eggs one at a time, fully incorporating the first before adding the second egg. Mix in the chocolate chunks, then carefully fold in the flour and mix until fully incorporated.

Pour batter into tart tin and bake for 25-27 minutes. Set aside to cool.

To make the ganache, place heavy cream in a small saucepan and heat until it just reaches boiling. Add chocolate chunks and let sit for a minute or two to melt. Whisk until smooth and let cool for a few minutes. Pour over tart and garnish with sesame seeds.

Tart can be stored in the refrigerator for up to 3 days.

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