Rich and Chewy Mexican Chocolate Brownies
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Our recent trip to the chocolate factory inspired me to come up with a brownie recipe, and because I like to spice things up a bit, I decided they would be Mexican Chocolate Brownies.
When it comes to brownies, there are usually two schools of thought that bakers have been debating for years. Some are die-hard cocoa users, and some demand that real brownies are only made with melted chocolate.
Well, since I love both and need things to be extra chocolaty, my recipe contains both. Because why not? As a result, these are not too stick-to-the-roof-of-your-mouth fudgy, and not too cakey either.
- One bar (3-3.5 oz.) of good-quality dark chocolate (70% or higher)*
- One stick (4 oz.) butter
- One cup coconut sugar**
- Two eggs
- 1/4 cup raw cacao powder
- One teaspoon vanilla
- 1/2 teaspoon sea salt
- 2/3 cup whole wheat flour***
- Dash of cayenne (to taste)
- One teaspoon cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
1. Preheat oven to 350 degrees Fahrenheit and line an 8x8 baking pan with non-stick or buttered/oiled parchment paper.
2. In a medium-sized heatproof bowl over simmering water, melt approximately 2.5 oz-3 oz. (about 3/4 of the bar) of the chocolate bar and butter until almost completely melted together. Don't worry, you're keeping the rest of the chocolate for later!
3. Once the chocolate and butter are almost completely melted, take off of the stove and whisk in the sugar, making sure everything is melted and mixed well.
4. Whisk in the eggs one at a time, then add the vanilla, salt, cacao, cayenne, and cinnamon.
5. Stir in flour with a flexible spatula or wooden spoon until completely combined.
6. Chop up the remains of the chocolate bar, and fold into the batter along with the nuts if using.
7. Transfer batter to the parchment-lined pan making sure the batter is distributed evenly.
8. Bake for 25-30 minutes or until a toothpick comes out clean, but careful not to overbake!
9. Allow to cool (haha, yeah right!), cut to your desired size and enjoy!
- I can't stress enough the importance of quality, organic ingredients. Of course you can bake these with cheaper, lower quality alternatives, but the quality won't be quite the same.
- *I decided to use good-quality eating chocolate for these instead of unsweetened baking chocolate, hence there is less sugar in these than most other brownie recipes since there is already a little sugar in the chocolate. Adjust accordingly if you do end up using baking chocolate!
- **I use coconut sugar in most of my baking. It is a healthier alternative to cane sugar, and it is not nearly as sweet. If you do end up using regular white cane sugar, you might want to reduce the amount to 3/4 cup unless you like your brownies very sweet.
- ***I used whole wheat flour in these since this is what I had on hand. If you end up using regular white flour, increase the amount of flour by 1/4 cup.
- Double the recipe if you want to go bigger and use a 9x13 pan!
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