These Fudgy Brownies Have a Surprise Ingredient

A plate of sliced fudgy champurrado-style masa brownies

October 24, 2022

By Allegra Ben-Amotz

Champurrado is a type of sweet atole, a simple, warming masa-based beverage, made with chocolate, sugar, cinnamon (and sometimes other spices). Masienda's own Champurrado mix is coming soon, but in the meantime we've given classic, fudgy cocoa brownies the champurrado treatment by replacing all-purpose flour with gluten-free Heirloom White Corn Masa Harina, which lends some rich corn flavor and a hint of additional sweetness, and adding cinnamon for warming, cozy fall flavor. Using the microwave method, these brownies come together very quickly; make sure to give them time to chill in the freezer or fridge before cutting.

Make them for a group and see if anyone can guess the ingredients that lend them their incredible depth of flavor!

Champurrado-Style Masa Brownies

Allegra Ben-Amotz

Rated 3.8 stars by 278 users

Adapted from Smitten Kitchen's Best Cocoa Brownies recipe.

Ingredients

¾ cup plus 2 tablespoons (54 grams) unsweetened cocoa powder
10 tablespoons (140 grams) unsalted butter
1 ¼ cups (250 grams) granulated sugar
¼ teaspoon salt (or a heaping 1/4 teaspoon flaky salt)
½ teaspoon pure vanilla extract
½ teaspoon cinnamon
2 large eggs, cold
½ cup (65 grams) Heirloom White Corn Masa Harina

Directions

Place a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Place the butter and cocoa powder in a microwave-safe bowl, and warm, stirring every 30 seconds or so, until melted. Mix with sugar and salt, stirring well until combined. Or combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test.
Both methods: Set the bowl aside briefly until the mixture is only warm, not hot. It will look gritty at this point, but it will smooth out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the masa harina and cinnamon and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. No need to worry about overmixing, since there’s no risk of gluten developing here.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 30-35 minutes. Let cool for about 5 minutes, then transfer to the freezer for 30-45 minutes (don’t skip this step if you like your brownies fudgy! It will also allow you to cut clean lines).
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

All Comments

Hi Alyssa – we’re so sorry to hear these came out dry! Did you put them in the freezer right after baking? That helps to preserve the fudgy texture (we’ve updated the recipe accordingly). It appears our initial measurement of masa in grams was just slightly high; we’ve adjusted that as well. Look out for an email from us; we’d love to make it right.

I loved the idea of using masa in baked goods, so I just made these. Unfortunately they turned out a bit dry (followed the recipe to a T, measuring ingredients by weight). Any advice?

We’re so glad you think so, Barb! ❤️

Awesome 🤎

These Fudgy Brownies Have a Surprise Ingredient

These Fudgy Brownies Have a Surprise Ingredient

Champurrado-Style Masa Brownies

Ingredients

Directions

All Comments

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