Mexican Chocolate Brownies With Cinnamon

Made This Recipe? Add Your Photo

Total Time
40mins
Prep 15 mins
Cook 25 mins

This is more of an adult brownie with an unusual twist to it. Look for the boxes of Mexican chocolate with the international foods in your grocery store. This recipe is from "Select", a cooking magazine from my local grocery store chain.

Ingredients Nutrition

Directions

  1. Spread nuts in a small baking pan.
  2. Bake in a 350° oven until the pine nuts are golden brown, 8 to 10 minutes; shaking often.
  3. Pour nuts from pan and set aside.
  4. In a 3-quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
  5. Stir often over low heat until chocolates are melted and smooth.
  6. Remove from heat and beat in eggs, vanilla and cinnamon until well blended.
  7. Mix in flour and pine nuts.
  8. Pour into lightly oiled 9-inch square pan.
  9. Bake in a 350° oven until brownie springs back in center when gently pressed, 20 to 25 minutes.
  10. Let cool on a rack.
  11. Cut into squares or triangles; top with whipped cream to taste and a garnish of cinnamon sticks.
Most Helpful

4 5

Wow!!!! My chocolaholic hubby adored this little "twist" on a favorite.

5 5

I had left over pine nuts from making Pesto and was in the mood for a desert. There were many recipes for Italian almond cookies and this recipe. I love chocolate so I head to town to try and find Mexican chocolate. I tried everywhere, even a mexican market where the owner tried to sell me Nestle's Quick. I found a substitute and made the Brownies. My entire family went wild for them.

5 5

I've been making these for years - originally I found them in a 1995 issue of Sunset Mag. I love them - for an authentic flavor use piloncillo (if you can get it) instead of brown sugar. I used the fudge icing from Cheyenne's Fudgy Dutch Cocoa Brownies (Cheyenne's Fudgy Dutch Cocoa Brownies & Fudge Icing). Be sure to have a great big glass of milk!