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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.
- 1⁄2 cup pine nuts
- 3⁄4 cup brown sugar, firmly packed
- 1⁄2 cup butter, cut into chunks
- 6 1⁄2 ounces mexican chocolate, coarsely chopped
- 1 ounce unsweetened chocolate, coarsely chopped
- 2 large eggs
- 1 teaspoon vanilla
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup all-purpose flour
- sweetened whipped cream (optional)
- cinnamon stick (optional)
- Spread nuts in a small baking pan.
- Bake in a 350° oven until the pine nuts are golden brown, 8 to 10 minutes; shaking often.
- Pour nuts from pan and set aside.
- In a 3-quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
- Stir often over low heat until chocolates are melted and smooth.
- Remove from heat and beat in eggs, vanilla and cinnamon until well blended.
- Mix in flour and pine nuts.
- Pour into lightly oiled 9-inch square pan.
- Bake in a 350° oven until brownie springs back in center when gently pressed, 20 to 25 minutes.
- Let cool on a rack.
- Cut into squares or triangles; top with whipped cream to taste and a garnish of cinnamon sticks.