Mexican Chocolate Brownies
Mexican Chocolate Brownies

A dense, fudgy brownie flavored with cinnamon and Kahlua. Slightly more intensive than a standard homemade brownie – and fully worth every extra effort.

Mexican chocolate is made from ground cacao nibs, sugar and cinnamon, and has a much grainier texture than an American or European chocolate bar. It is purchased round in shape, and usually wrapped in paper. Look for one that is not flavored with chilis or nuts for these brownies. You’ll find Mexican chocolate either in the Hispanic section of most grocery stores, or in the specialty chocolate area.

Mexican Chocolate Brownies

Mexican Chocolate Brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
A dense, fudgy brownie flavored with cinnamon and Kahlua. Slightly more intensive than a standard homemade brownie – and fully worth every extra effort.
Mexican chocolate is made from ground cacao nibs, sugar and cinnamon, and has a much grainier texture than an American or European chocolate bar. It is purchased round in shape, and usually wrapped in paper. Look for one that is not flavored with chilis or nuts for these brownies. You'll find Mexican chocolate either in the Hispanic section of most grocery stores, or in the specialty chocolate area.
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Course Dessert
Servings 9 large brownies, or cut smaller

Ingredients
 

  • 8 tablespoons (1 stick) unsalted butter
  • 2 ounces dark chocolate, chopped
  • 2 ounces Mexican chocolate
  • ½ cup (100 grams) light brown sugar
  • ½ cup (100 grams) white sugar
  • 2 tablespoons Kahlua
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • ½ cup (65 grams) all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup large chocolate chips or chunks

Instructions
 

  • Preheat your oven to 425 F. Line an 8-inch baking pan with foil or parchment.
  • Place the butter in a medium saucepan over medium high heat. Once it melts, it will begin to bubble and sputter. Let it cook, stirring occasionally, until the milk solids have turned brown. Once you see brown specks on the bottom of the pan, Immediately pour it into a large heat proof bowl and let it sit about 5 minutes to cool off slightly.
  • Add the chocolates to the still warm butter, and stir until melted. Stir in both sugars until incorporated. Next add the Kahlua, vanilla and cinnamon and stir to combine.
  • Whisk in the eggs until fully incorporated, then switch to a wooden spoon or silicone spatula and stir in the flour. Finally stir in the chocolate chips, and scrape into the prepared pan, evening the top. Bake for 25 minutes, or until the top is shiny firm to the touch.
  • Remove from the oven and let cool in the pan. Lift the brownies out using the parchment or foil as handles, and cut into serving pieces.

Notes

*A trick for getting the foil to fit in the pan nicely is to turn the baking pan upside down, then drape the foil over it, molding it to the shape of the pan. Then simply turn the pan over and fit the foil inside – easy peasy.
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