Prep and Cook Time: about 45 minutes, plus 1 hour to cool. Notes: Mexican chocolate, flavored with cinnamon and sugar, is found in well-stocked supermarkets and Mexican markets. To toast the pine nuts, put them in an 8- or 9-inch baking pan in a 350° oven and bake, shaking pan often until nuts are golden, 5 to 8 minutes. Promptly remove from pan.
1/2 cup (1/4 lb.) butter
1 ounce unsweetened chocolate, chopped
2 tablets (6 1/2 oz. total) Mexican chocolate (see notes), chopped
3/4 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup toasted pine nuts (see notes)
How to Make It
In a 2- to 3-quart pan over low heat, frequently stir butter, unsweetened chocolate, and Mexican chocolate until melted and smooth. Remove from heat and stir in brown sugar, eggs, cinnamon, vanilla, flour, and pine nuts until well blended.
Spread batter evenly in a buttered and floured 8-inch square baking pan.
Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
This recipe first appeared in Sunset back in February 1995. We've made it several times since then with the same great result each time. If you don't have pine nuts handy, chopped walnuts or almonds work just as well. Yummy.
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