Recipe courtesy of Aarón Sánchez
Mexican Brownies with Canela Whipped Cream
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- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 27 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 360
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 60 mg
- Sodium
- 21 mg
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.
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 27 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 360
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 4 g
- Cholesterol
- 60 mg
- Sodium
- 21 mg
Ingredients
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.
