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
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.
For 1 Brownie:
Total Fat: 8g
Saturated Fat: 5g
22 g Carbohydrates
1g Dietary Fiber
Source: Recipe Adapted from countryhome.com
Date: May 6, 2009