Ingredients for Mexican Chocolate Brownies With Cinnamon
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How to Make Mexican Chocolate Brownies With Cinnamon
- Preheat oven to 350°F (175°C).
- Toast pine nuts: Spread 1/2 cup pine nuts in a small baking pan. Bake for 8-10 minutes, shaking frequently, until golden brown. Remove from oven and set aside.
- Melt chocolate: In a 3-quart saucepan, combine 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 4 ounces Mexican chocolate (chopped), and 2 ounces unsweetened chocolate (chopped). Stir over low heat until melted and smooth.
- Combine wet ingredients: Remove from heat. Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon until well blended.
- Combine dry and wet ingredients: Gently fold in 1 cup all-purpose flour and the toasted pine nuts.
- Bake brownies: Pour batter into a lightly oiled 9x9 inch baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and serve: Let cool completely on a wire rack before cutting into squares or triangles. Top with whipped cream and a cinnamon stick garnish for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
72g
Fat
28g
Carbs
7g