Thursday, August 11, 2011

Mexican Chocolate Brownies!

First off, I'm glad to be able to finally come over and post!! I've been slacking because all I wanted to post was the new recipe I tried out but with the borrowed camera I had, I had no clue how to get the pictures off. But here were are a month or so later and I finally have my camera back and figured out how to get the pictures off the other one. So yay! :)

So as I've said before, my husband's from Mexico. With this, I've been around his family who as well are from Mexico and have learned to eat the authentic Mexican food. Tex-Mex? I can finally say "bleh!" I've also learned about Mexican hot chocolate. At first I can safely say I did not like it all. When I heard "hot chocolate" I got excited and took a sip. Not the best. Ever since then I tried to avoid it.

Come Christmas, each year, we would get goody baskets of fruit and food from his cousin. In the basket was this round bakers chocolate looking things. This is what they'd use for their hot chocolate. My husband wasn't big on it and since my first taste neither was I, but I couldn't bring myself to throw it out and I'd always forget when I would tell a friend I'd bring it to her. So after many years I finally found a recipe that called for this chocolate. My go to in authentic Mexican cooking La Cocina de Leslie had posted a recipe on Mexican Chocolate Brownies .. Had to try it!

6oz butter
2 tablets Mexican chocolate
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups sugar
4 eggs
1 cup flour
1 teaspoon ground cinnamon (optional)
1 cup chopped pecans (optional)

First, preheat the oven to 350 degrees. As that is heating, grease your pan. You can use good ol' butter, but I have a love for my cooking spray!

Now some of these chocolate tablets are easily breakable .. others you're gonna have to saw at it. But once you cut a half-inch into the bar, they'll be easy to break. You'll need to break them into 8 pieces.

In a pan, combine the tablets & 6ox of butter. Now I wasn't all about weighing butter, so I just kept Ms. Paula Dean in mind thinking if I went over, it'd be ok!

With a whisk, on low, cook until the chocolate & butter have melted. Be careful and stir occasionally so that the chocolate will not stick & burn.

After the chocolate is melted, remove from heat. Then whisk in the sugar, vanilla extract, cinnamon (if you're using it) & salt to the chocolate til completely combined.

Now add the eggs to the mix, one at a time. I kind of got impatient :(

Now switch from whisk to a wooden spoon (it gets messy & gooey from here!) and GENTLY stir in the flour. I say gently because with me, it went all over!

From here on out my camera died! :( BUT you pour the batter into the pan (considering mine is a 8x8, it all didn't fit-so I had two batches) and make it all even and pop it in for about 20 - 25 minutes or until the brownie springs back when lightly pressed. Let cool for 10 minutes and ENJOY!!! :)

1 comment:

  1. I've seen a lot of people talk about Mexican chocolate but I have never tried it. Now I'm even more intrigued!


Images by Freepik