Mexican Chocolate Brownies With Cinnamon

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

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directions

  • 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.

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Reviews

  1. Wow!!!! My chocolaholic hubby adored this little "twist" on a favorite.
     
  2. 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.
     
  3. 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!
     
  4. 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!
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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