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.
- 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
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.