Mexican Brownies with Canela Whipped Cream

Recipe courtesy Aaron Sanchez

Show: Melting PotEpisode: Nuevo Latino--Chocolate Show

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
30 min
Level:
--
Yield:
27 brownies

Times:

Prep: 30 min
Inactive Prep: --
Cook: 30 min
Total:: 1 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Low Carb Double Chocolate Walnut Brownies

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Mexican Collections

Comments & Reviews

recipe Mexican Brownies with Canela Whipped Cream
Erik Idaho Falls, ID 04-25-2007
Flag

First time
Rated: 4 stars out of 5

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.Read more
recipe Mexican Brownies with Canela Whipped Cream
Jeannie Greenville, SC 10-01-2006
Flag

Mexican brownies
Rated: 5 stars out of 5

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.Read more
recipe Mexican Brownies with Canela Whipped Cream
BRIAN miami, FL 02-20-2006
Flag

A truly unique brownie
Rated: 3 stars out of 5

I bake a lot of brownies, and these were really different. Very, very dense, but not fudgy like you would think. Strong,... sweet and deep flavor. I wouldn't make them every week like my favorite recipe, but they are great for an occassional treat. I made them for a Mexican-theme potluck dinner party.Read more
recipe Mexican Brownies with Canela Whipped Cream
KAREN Louisville, KY 05-26-2004
Flag

gooey
Rated: 2 stars out of 5

Brownies were very gooey and never became cakelike. Directions need to specify if this is what to expect. Ingredients were... hard to find.Read more