Prep 15 mins
Cook 45 mins
These brownies have a little kick of cinnamon from a melted down Mexican Hot Chocolate bar (this can be found in the Mexican section of the grocery store or in a Latin American food store). I use Ibarra brand, but Abuelita or any Mexican hot chocolate bar would do. I have substitued applesauce for the butter and this is the only brownie recipe that has still turned out moist for me when doing so. My sister shared this recipe with me.
- 177.44 ml butter or 177.44 ml margarine
- 3 (85.04 g) unsweetened chocolate squares
- 88.45 g mexican chocolate, broken into wedges (disc)
- 414.03 ml sugar
- 4 eggs
- 354.88 ml flour
- 2.46 ml salt
- 7.39 ml vanilla
- 414.03 ml nuts
- Preheat oven to 375°F.
- Grease 9x9x2 pan.
- Melt butter, baking chocolate and Mexican chocolate in 3 quart saucepan over low heat, stirring constantly, until smooth.
- Remove pan from heat and mix in remaining ingredients in the order listed, beating well after each addition.
- Pour batter into greased pan and smooth with a spoon. Bake 35-45 minutes.