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

Champurrado-Style Masa Brownies

Allegra Ben-Amotz

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  6. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

12 comments

CAROL |

Came across another recipe that adds 1 1/2 cups of semisweet chocolate chips. Divine.

MARIA |

These are fantastic. Definitely the best brownies I’ve ever made and so easy!

ERIKA HERRIDGE |

These were delicious! Easy recipe to follow. I made these for a dinner for a friend who is gluten free but they were also a hit with everyone else too. My family loved them. I added 1 full tsp of cinnamon instead of the 1/2 because we love cinnamon. Muy delicioso!

MASIENDA |

Hi Alondra! We’re so sorry to hear that. Did you freeze immediately after baking? If so, it could be that oven temperatures vary; we will happily re-test this recipe for best results.

ALONDRA |

I made these twice for the holidays but they weren’t fudgy just very crumbly. I followed every step of the recipe :/

I love the flavor, just doing want them crumbly. Any tips??

SARAH |

Easy to bake, and delicious! I felt like they needed some more salt but that is taste preference. The cinnamon is really nice in the brownie. I would absolutely make these again!

MARIO |

Swapped in the blue corn masa harina and it was so good 😊

CYNTHIA |

I can’t wait to make these and really appreciate all the gluten free recipes. Your masa and your recipes are a lifesaver for people with celiac trying to avoid all the gums and other mysterious ingredients that seem to find their way into gluten free recipes.

MASIENDA |

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.

ALYSSA |

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?

1 2 Next »

Leave a comment

Please note, comments need to be approved before they are published.

Read More

A Guide to Masa Harina

A Guide to Masa Harina
How to Get Your Tortillas to Puff Every Time

How to Get Your Tortillas to Puff Every Time
Alexa Soto's Mole with Mushrooms

Alexa Soto's Mole with Mushrooms