Mexican Brownies with Canela Whipped Cream

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 Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
27 brownies

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Cinco de Mayo