Recipe courtesy of Aarón Sánchez

Mexican Brownies with Canela Whipped Cream

Getting reviews...
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.
Save Recipe
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 27 brownies
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 425 degrees F.
  2. In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.
  3. 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.
  4. Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
  5. Cut a wedge of brownie and serve with dollop of canela crema.
11m Easy 100%
CLASS
Christy Vega

Mexican Chili

23m Easy 97%
CLASS
25m Easy 100%
CLASS
6m Easy 99%
CLASS
14m Easy 99%
CLASS
15m Easy 99%
CLASS
17m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now