Pilloncillo is unrefined cane sugar shaped in a cone (it's called panela if it's round). It can be found in Latin markets and some supermarkets.
Ingredients
- 1/2 pound cone piloncillo
- 6 ounces unsweetened chocolate
- 6 ounces Mexican chocolate
- 1/2 pound butter
- 5 eggs
- 2 1/2 cups sugar, plus 1 tablespoon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 teaspoon espresso
- 1 1/2 cup flour
- 1/2 pound walnuts
- 1 cup cream
- 1 tablespoon ground cinnamon
Directions
Preheat the oven to 425 degrees F.
In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.
In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts. Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set.
Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
Cut a wedge of brownie and serve with dollop of canela crema.
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By nancyowens2_113...
San Ramon, CA
on March 20, 2011
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I think that they taste way too almondy and sweet and odd with the coffee. There is way too much going on with the flavor, almond, vanilla, cinamon, coffee, chocolate. I can handle the difficulty and the texture but maybe only a 1/2 tsp. on the almond extract and less espresso.
By dogbert7_7625880
Idaho Falls, ID
on April 25, 2007
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I read alot of reviews that said this recipe was no good and was hard to do, but I made them and they turned out great. The key was a lower cooking temp, around 400 degrees and using a stoneware cooking pan.
By jesellers_6161800
Greenville, SC
on October 01, 2006
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I found the recipe to be excellent. I did not know to crush the piloncillo sugar so that it would melt but was able to take it out and crush it. It would not melt on its own. I did use 1/2 cup less flour. This made the brownies very moist with an outside crust. The crust formed with the 30 minute bake time. I do use a convection oven.
I made them for a theme dinner at work. Will definitely make again.
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