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The Lighter Side of Sysadm | Ranting & Raving | Pete's Back Yard

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Celeste's Mexican Chocolate Brownies

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[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!

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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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