Looking for a recipe from Food & Wine for Mexican Chocolate Brownies? - mexican brownie recipe
I have my copy. This recipe uses brown sugar, while most of the recipes I found online with brown sugar. This would be a problem, probably 2000-2001 appeared. I tried to search the database without success foodandwine.com.
Wednesday, January 13, 2010
Mexican Brownie Recipe Looking For A Recipe From Food & Wine For Mexican Chocolate Brownies?
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Mexican Chocolate Brownies
1 C. cocoa
3 / 4 cup butter, melted
1 1 / 4 c. Flour
1 / 2 tsp. Salt
3 C. granulated sugar
7 eggs, lightly beaten
1 teaspoon of soup. Vanilla extract
2 1 / 2 c. Tea. ground cinnamon
1 teaspoon of tea. freshly ground black pepper
Preheat oven to 350 degrees. In a small bowl, stir to mix with cocoa butter, until smooth. In a large bowl flour, salt and sugar. Add cocoa mixture. Mix eggs, vanilla, cinnamon and pepper. Pour into a lightly greased 13 x 9 x 2 inches and bake 35-40 minutes or until center is set. Makes about 24 brownies.
Mexican Chocolate Brownies
* 1 / 2 c pine nuts
* Packed in 4 ounces (3 / 4 C) brown sugar or sugar cat that has fallen through, or bread crumbs, brown sugar substitute is fine
* 1 / 2 c (1 stick) butter
* 2 tablets (round) Mexican chocolate, chopped, I recommend the brand Ibarra
* 1 ounces unsweetened chocolate, coarsely chopped
* 2 eggs
* 1 teaspoon vanilla
* 1 / 2 teaspoon cinnamon
* 1 C flour
* Whipped cream and cinnamon for garnish
1. Toast the pine nuts, 8 to 10 minutes at 350 ° C.
2. Mix sugar, butter and chocolate in a saucepan or double boiler. Melt over low heat.
3. Smooth move, then remove from heat. Allow to cool, 5 minutes before mixing the eggs, vanilla and cinnamon.
4. Flour and pine nuts.
5. Casting worked well in one form lightely (9-inch square, or 10) in the first round.
6. Bake in preheated oven at 350 degrees for 20 to 25 minutes.
7. Cool, cut or remove from the pan. Serve with GiftHES, if desired
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