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BROWNIES: Mexican Chocolate Brownies

Source of Recipe

Stokely Consulting


List of Ingredients

3/4 cup butter
3 ounces unsweetened chocolate squares
1 round disk (contains 8 wedges) of IBARRA Mexican Chocolate, *see Note
1 3/4 cups sugar, 1/4 cup more sugar if you don't use Mexican chocolate
4 large eggs
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract, or Mexican vanilla
1 3/4 cups pecans, coarsely chopped


Recipe

Preheat oven to 375°. Grease 9x9" pan. Melt butter, unsweetened chocolate squares and Mexican chocolate in a 3 quart, heavy saucepan over low heat. Remove pan from heat and mix in the remaining ingredients in the order listed, beating well with a wooden spoon after each addition. Pour batter into greased pan and smooth it with the wooden spoon. Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. DO NOT OVERCOOK!

Cool brownies for at least 10 minutes on a wire rack, or cool completely if you're going to store them. Sprinkle with powdered or cinnamon sugar if desired. Cut into 16 squares.


NOTE:
If you can't find IBARRA use 1 (1 oz) square unsweetened chocolate plus 1 tsp cinnamon, if you need to substitute


LyndaMc994 ~ MO Desserts 9/8/01