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Made in Rhode Island

Mexican Chocolate-Caramel Brownies



1-1/2 cups (8oz) Semi Sweet Chocolate Chips 

1 cup (2 sticks) Unsalted Butter

2-1/2 cups (packed) Light Brown Sugar 

2 Tbsp Ground Cinnamon

4 Tbsp Deja Vu Hot Sauce

1/2 tsp Salt

6 Large Eggs

2 tsp Vanilla Extract

1-1/2 cups All Purpose Flour

2 cups Milk Chocolate Chips


Caramel Topping: 

2 cups (packed) Light Brown Sugar

1/2 cup Heavy Cream

2 Tbsp Unsalted Butter

1 Tbsp Vanilla Extract

1/4 tsp Salt


To Prepare:

Preheat oven to 325 degrees F. 


Grease  an 8"x11" Baking pan with butter or cooking spray.  Dust with flour, tapping out excess.

Melt semi-sweet chocolate and butter in a saucepan over low heat, stirring until smooth.

Stir in cinnamon, sugar and Deja Vu until sugar is fully dissolved.   Remove from heat and cool for 5 minutes.

Crack eggs into a separate bowl and whisk with a fork until frothy.  Add to chocolate mixture along with vanilla.  Whisk until smooth.

Add flour and stir just until blended.  Stir in milk chocolate chips.

Pour batter into prepared pan.  Bake until a knife inserted into the center comes out almost clean (but not completely), approx. 45 minutes.  Cool completely.


Whisk sugar, cream, butter and salt in a saucepan over low heat until sugar is completely dissolved.  

Bring to a boil then remove from heat and whisk in vanilla.  Cool 10 minutes then whisk.  Spread over top of brownie and allow to set before serving. Enjoy!

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