8 or 16 brownies
- 1/2 cup pine nuts (can substitute pecans or walnuts)
- 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 ounce (1 square) chocolate, unsweetened, coarsely chopped
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 to 1/2 teaspoon red chili powder (optional, to taste)
- 1/2 cup all-purpose flour
- 1 Sweetened Whipped Cream recipe (optional)
- cinnamon sticks (optional)
Preheat oven to 350°F. Roast pine nuts 5 to 8 minutes, until golden brown, shaking often. Promptly remove from pan; set aside. Lightly grease an 8-inch square pan.
Combine sugar, butter and both chocolates in a 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 (if using) until well blended. Mix in flour and nuts. Spread batter evenly in pan.
Bake for 25 to 30 minutes, until brownie springs back in center when gently pressed. Let cool in pan on rack.
Cut and top with sweetened whipped cream and a garnish of cinnamon sticks, if desired.
Mexican chocolate is a specialty item, available in gourmet food shops. To make your own substitute, mix together 13 ounces (13 squares) semisweet chocolate, 1 1/2 teaspoons cinnamon, a pinch of nutmeg and chili powder (to taste, if desired).
Click here for Sweetened Whipped Cream recipe.