Mexican Chocolate Brownies With Cinnamon

Submitted by Sharlene~W

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 1 nine inch square pan full
• Serves: 16

ingredients

• 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)

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.

Reviews

[Sarah T]

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

 

[Saute Sire]

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.

 

[Fran6]

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 (Recipe #137948). Be sure to have a great big glass of milk!

 

[Aunt Cookie]

These were fantastic! Admittedly, I just made them because I had a lot of Mexican chocolate to use up, but now I will wind up buying more Mexican chocolate so I can make these again. I didn't include the pine nuts, but they were great without them. I didn't even have to frost them; I just sprinkled some powdered sugar on top. These are my new favorite fudge-type brownie. Thanks for posting!