Brownies A La Mexicana Recipe

Name: Brownies A La Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces butter; 2 ounces unsweetened baker's chocolate; 2 large eggs; 1/2 teaspoon vanilla; 1/2 teaspoon almond extract (optional); 2 or 3 tablespoons unsweetened cocoa; 1/2 teaspoon salt; 1/4 teaspoon cayenne; 1/3 cup flour; 1 cup chopped walnuts or pecans; powdered sugar (optional)

Servings: persons

4 ounces butter
2 ounces unsweetened baker's chocolate
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract (optional)
2 or 3 tablespoons unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon cayenne
1/3 cup flour
1 cup chopped walnuts or pecans
powdered sugar (optional)

1
preheat oven to 325
2
melt chocolate and butter together
3
using hand-held electric mixer, beat in eggs, vanilla, almond extract, coffee, sugar, cocoa and seasonings til they are well mixed and cocoa is absorbed.
4
mix in flour and nuts
5
pour into 8 inch square pan and bake at 325 for 35-40 minutes or until toothpick or cake tester inserted in center will still show some moisture but top will look dry.
6
cool on rack. sprinkle with powdered sugar if desired and cut into squares.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces butter, 2 ounces unsweetened baker's chocolate, 2 large eggs, 1/2 teaspoon vanilla, and more.

Yes, Brownies A La Mexicana falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brownies A La Mexicana

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