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Fiesta Brownies

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Yields

9 squares

The spices and pine nuts give these brownies a distinctly southwestern flavor

Ingredients

  • 1/2 cup pine nuts (see Quick Tip)
  • 3/4 cup packed C&H® Dark Brown Sugar
  • 1/2 cup (1 stick) butter, cut into chunks
  • 2 (6 1/2-oz.) discs Mexican chocolate, coarsely chopped
  • 1 oz. (1 square) unsweetened chocolate, coarsely chopped
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 to 1/2 teaspoon red chili powder (optional)
  • 1/2 cup all-purpose flour
  • Sweetened Whipped Cream (optional)
  • Cinnamon sticks (optional)

Instructions

Preheat oven to 350°F. Roast pine nuts 5-8 minutes until golden brown, shaking often. Promptly remove from pan; set aside. Lightly grease 8-inch square pan. Combine sugar, butter and both chocolates* in pot or double boiler; melt over low heat. Stir until completely melted and smooth; remove from heat. Cool about 5 minutes before stirring in eggs, vanilla, cinnamon and chili powder until well blended. Mix in flour and nuts.

Spread batter evenly in pan and bake 25-30 minutes until brownie springs back in center when gently pressed. Let cool in pan on rack. Cut into 9 squares; top with Sweetened Whipped Cream (see Related Recipes link) and a garnish of cinnamon sticks, if desired.

* Make your own substitute for Mexican chocolate:
- 13 oz. (13 squares) semi-sweet chocolate
- 1 1/2 tsp. cinnamon
- Pinch nutmeg
- Chili powder (optional, to taste)

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