Stokely Consulting > Celeste's Mexican Chocolate Brownies
[Last updated July 11, 2000] You may also be interested in Celeste's Mississippi Cornbread or Lazy Cook's Guacamole recipes.
Mexican Sweet Chocolate is like no other. It's a mixture of sugar, cacao nibs, and cinnamon. There are at least 2 brands of Mexican sweet chocolate available in California, and I think that IBARRA Sweet Chocolate (made in Guadalajara, Jalisco, Mexico) is the absolute best. If you can't find Mexican chocolate in your area, you can get a fairly close substitute in this recipe by using 1 ounce of baking chocolate + 1 teaspoon cinnamon. But, try to find IBARRA (yellow hexagonal box with red stripes) - it's worth the search! This is a very easy recipe that makes dark and chewy brownies. Clients love them!
Preheat oven to 375 degrees F. (If you're at high altitude, preheat oven to 400 degrees F.) Grease 9"x9"x2" pan. Melt butter, unsweetened chocolate squares and Mexican chocolate in a 3 quart, heavy saucepan over low heat. Remove pan from heat and mix in the remaining ingredients in the order listed, beating well with a wooden spoon after each addition. Pour batter into greased pan and smooth it with the wooden spoon. Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. Do not overcook! Cool brownies for at least 10 minutes on a wire rack, or cool completely if you're going to store them. Cut into 16 squares.
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Email: Celeste Stokely | Peter Stokely
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