A Tasty Treat and Read

Mexican Chocolate Brownies

about 16 brownines

2 oz Mexican style Chocolate

8 tbsp, 1 stick unsalted butter, softened

¼ cup half-and-half

¾ cup sugar

2 eggs

½ cup all-purpose flour

¼ cup almond meal

Pinch salt

1 tsp vanilla extract

½ tsp cinnamon, optional

1 or 2 pinches of cayenne pepper, optional

1. Preheat the oven to 350˚ F. Grease an 8-inch square baking pan, or line it with aluminum foil and grease the foil.
2. Combine the chocolate and butter in a small saucepan over low heat, stirring occasionally. When the chocolate is mostly melted, stir in the milk. Remove from heat and whisk till smooth.
3. Transfer chocolate to a large mixing bowl. Add the sugar and mix until fully incorporated. Add the eggs, one at a time, mixing between additions.
4. Sift together the flour, almond meal, cinnamon, and salt. Add to chocolate mixture, along with vanilla, and stir to combine.
5. Pour into prepared baking pan, being sure to spread batter evenly.
6. Place in oven and bake for 20 to 25 minutes.
7. Cool 10-15 minutes before enjoying.

A ethnic twist on an American classic. Commonly found in Mexican grocery stores, Mexican chocolate is a popular choice for hot chocolate. Milk and a tablet of this unique chocolate warmed up and frothed together until hot and fully mixed, commonly served with a cinnamon stick as a straw. I decided to bring this sweet, grainy textured chocolate into the classic, chewy dessert.

This chocolate is made in a way that does not fully incorporate the sugar into the cocoa butter, making for a sandy and sweet chocolate. Almonds are commonly mixed into the chocolate adding a nuttiness that accents the chocolate. I found this to be a plus in the brownies, as it builds the flavor depth. I took this a step further by including almond meal, which can be found at many grocery stores, into the recipe in place of some of the flour. To round out the recipe out and provide creaminess, I added a touch of half-and-half. This will provide a smooth, fudge-like consistency while helping to keep the brownies fresh and tasty for a few days.

Additional flavor accents include vanilla extract, always a booster when chocolate is involved. If the Mexican variety can be found, use it, it has a distinct taste an aroma. Finally, cinnamon and cayenne pepper—traditionally combined with chocolate in Mexico for hundreds of years, dating back to the Aztecs. The two provide a warmth and spiciness to the chocolate. Unexpected most of the times, it will always provide a smile and delight to young and old alike.

What comes out of the oven will smell of warm cinnamon and chocolate and provide the taste buds with a dance in the exotic. Certainly, a great way to warm up the soul among a cold and snowy night. Goes great next to a warm cup of hot cocoa or glass of eggnog. This recipe appear normal, but will amaze and delight anyone caring to indulge. Let these brownies be your surprise for the holidays.