Mexican Chocolate Brownies

Monday, March 1, 2010

Oooooo!  I just had to share this deliciously, yummy recipe, with you all, today.
 
Mexican Chocolate Brownies
Prep: 25 minutes
Bake: 30 minutes
Oven: 325°


1/2 cup unsalted butter
1-3.15 oz. disc Mexican-style sweet chocolate (Abuelita), chopped


1 oz. unsweetened chocolate
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1 Tbsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup chopped pecans, toasted (optional)
Chopped pecans, toasted (optional)
  1. In a medium saucepan, over low heat, melt butter, Mexican chocolate, and unsweetened chocolate, stirring constantly.  Remove from heat; cool.
  2. Line an 8x8x2-inch baking pan with foil, extending foil over opposite edges of pan.  Grease and lightly flour the foil; set aside.  Stir sugar into cooled chocolate mixture in saucepan.  Add the eggs, one at a time, beating with a wooden spoon just until combined.  Stir in the vanilla.
  3. In a small mixing bowl, stir together the flour, cocoa powder, cinnamon, and salt.  Add flour mixture to chocolate mixture; stir just until combined.  If desired, stir in 1 cup pecans.  Spread the batter into the prepared pan.  Sprinkle with additional nuts, if desired.  Bake in a 325° oven for 30 minutes.  Cool in pan on a wire rack.  Use foil to lift brownies from pan.  Cut into bars.  Makes 16 brownies.
I found this recipe in my December 2008 issue of Country Home magazine.  You can print it here, and oh, my goodness!  It is soooo worth it!  Those Abuelita, chocolate discs smell like heavenly cinnamon and make these brownies the absolute best I've ever tasted... even without the pecans!

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