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Mexican Chocolate Pecan Brownies

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 16
In Mexico, many cooks and home bakers use the special Mexican style sweet chocolate tablets (or discs) in their preparation for making sweet chocolate treats, such as these wonderful brownies, or they use them when making hot cocoa, or even add them when making chocolate flavored coffee. The tablets are dark chocolate flavored with cinnamon and covered in coarse sugar. You can find them at a Mexican market or at mexgrocer.com. Some of the larger supermarkets carry them also.

Enjoy these delicious brownies with a nice hot cup of coffee, or with a big glass of milk. Outstanding!

1/2 cup (1 stick/4 oz./113g) unsalted butter
1 (3.3-oz.) disc or tablet Mexican-Style Sweet Chocolate, chopped (Recommended brands are: Abuelita, Ibarra, or Don Gustavo)
1 oz. unsweetened chocolate
1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
2/3 cup all-purpose flour
1 tbsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup chopped pecans, toasted
Chopped pecans, toasted

1. Preheat oven to 325 degrees F/160 degrees C. Line an 8 x 8 x 2-inch baking pan with foil, extending foil over opposite edges of pan. Grease and lightly flour the foil, then set pan aside.

2. In a medium saucepan over low heat melt butter, Mexican chocolate, and unsweetened chocolate, stirring constantly. Remove from heat; cool.

3. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla extract.

4. In a small mixing bowl stir together the flour, cocoa powder, cinnamon, and salt. Add flour mixture to chocolate mixture; stir just until combined. Stir in the 1 cup pecans. Spread the batter into the prepared pan. Sprinkle with additional nuts, if desired. Bake in preheated oven for 30 minutes. Cool brownies in pan on a wire rack. Use foil to lift brownies from pan. Cut into 16 bars.

Makes 16 brownies.

Nutritional Information

For 1 Brownie:

162 Calories
Total Fat: 8g
Saturated Fat: 5g
42mg Cholesterol
47mg Sodium
22 g Carbohydrates
1g Dietary Fiber
2g Protein

Source: Recipe Adapted from countryhome.com
Date: May 6, 2009


Reviewer: Aloons
This is an awesome brownie recipe. Only difference is I couldn't find the Mexican chocolate so I used some 90% dark chocolate and I cooked them for 35 minutes instead of 30. I used an electric oven. Fudgy-like brownies with sinful urges for more. Next time, will use Lindt Truffles instead of dark chocolate and hazelnuts instead of pecans.


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