Mexican Brownies with Canela Whipped Cream

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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.

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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.

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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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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.

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