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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Mexican Brownies

Recipe courtesy of Food Network Kitchen

Mexican Hot Chocolate Brownies

Recipe courtesy of Food Network Kitchen

Mexican Rhubarb Chocolate Chunk Brownies

Recipe courtesy of Guy Fieri

Mexican Chocolate Brownie Sundaes

Recipe courtesy of Food Network Kitchen

Outrageous Brownies

Recipe courtesy of Ina Garten

Glazed Brownies

Recipe courtesy of Food Network Kitchen

Raspberry Brownies

Recipe courtesy of Family Circle Magazine

Truffle Brownies

Recipe courtesy of The Hearty Boys

Marbleized Brownies

Recipe courtesy of Barbara Fineblum

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories