Looking for a recipe from Food & Wine for Mexican Chocolate Brownies?
Dave posted:
I 've lost my copy. This recipe used piloncillo while most of the recipes I 've found the brown sugar use online. This would have appeared in an edition from probably 2000-2001. I tried to search the database foodandwine.com without success.
Mexican chocolate brownies
* 1/2 c pinenuts
* 4 oz (3/4 c, packed) piloncillo or panocha sugar, which has been pounded or grated; brown sugar is a fine substitute
* 1/2 c (1 stick) unsalted butter
* 2 tablets (rounds) Mexican chocolate, coarsely chopped; i’d recommend Ibarra brand
* 1 oz unsweetened chocolate, coarsely chopped
* 2 eggs
* 1 tsp vanilla
* 1/2 tsp cinnamon
* 1 c flour
* whipped cream and cinnamon sticks for garnishing
1. Roast the pinenuts, about 8 – 10 min at 350 F.
2. Combine sugar, butter and both chocolates in a pot or in a double boiler. Melt over low heat.
3. Stir till smooth, then remove from heat. Cool about 5 minutes, before mixing in the eggs, vanilla and cinnamon.
4. Mix in the flour and pinenuts.
5. Pour batter into a lightely greased pan (9 inch square works fine, or a 10 in round one).
6. Bake in a preheated 350 F oven, for 20 – 25 minutes.
7. Cool, slice/remove from pan. Serve with garnishes, if desired
MEXICAN CHOCOLATE BROWNIES
1 c. cocoa
3/4 c. butter, melted
1 1/4 c. all purpose flour
1/2 tsp. salt
3 c. granulated sugar
7 eggs, lightly beaten
1 tbsp. vanilla extract
2 1/2 tsp. ground cinnamon
1 tsp. freshly ground black pepper
Preheat oven to 350 degrees. In a small bowl, combine cocoa with butter, stirring until smooth. In a large mixing bowl, combine flour, salt, and sugar. Stir in cocoa mixture. Blend in eggs, vanilla, cinnamon, and pepper. Pour into lightly greased 13 x 9 x 2 inch baking pan and bake 35-40 minutes or until center is set. Makes about 24 brownies.