Mexican Chocolate Streusel Brownies

James Carrier

If you love Mexican Hot Chocolate, this brownie is for you.

Yield: MAKES: 32 2-inch brownies (serving size: nutritional analysis per small brownie.)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 47%
  • Protein: 2.7g
  • Fat: 12g
  • Saturated fat: 6.8g
  • Carbohydrate: 30g
  • Fiber: 1.4g
  • Sodium: 105mg
  • Cholesterol: 50mg

Ingredients

  • 3/4 cup butter, cut into chunks
  • 9 ounces unsweetened chocolate, finely chopped (about 2 cups)
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 1/2 tablespoons vanilla
  • 1 1/2 teaspoons almond extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Mexican chocolate streusel

Preparation

  1. 1. In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended.
  2. 2. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter.
  3. 3. Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight).
  4. Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week.
Note:

Look for Mexican chocolate in Mexican markets or well-stocked supermarkets. Or, you can omit the streusel.

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