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.
Recipe courtesy of Aarón Sánchez
Show: Melting Pot
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
27 brownies

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Brownie Cookies

Recipe courtesy of Ree Drummond

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Mexican Brownies

Recipe courtesy of Sandra Lee

Mexican Brownies

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.