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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.

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Recipe Summary

Yield:
Makes 9 or 16 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per small brownie.

Nutrition Facts

206 calories; calories from fat 48%; protein 2.6g; fat 11g; saturated fat 5.1g; carbohydrates 24g; fiber 0.9g; sodium 73mg; cholesterol 43mg.
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