Mexican Brownies with Canela Whipped Cream Recipe

Name: Mexican Brownies with Canela Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425 degrees F.
2
In bowl over double boiler, melt piloncillo, both chocolates, and butter.
3
Allow mixture to cool.
4
In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed.
5
Then pour cooled chocolate mixture in the eggs.
6
Mix well then add the flour and walnuts.
7
Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set.
8
Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
9
Cut a wedge of brownie and serve with dollop of canela crema.

2293

kcal

Calories

144

Fat

225

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 13 ingredients. The key ingredients include: 1/2 pound cone piloncillo, 6 ounces unsweetened chocolate, 6 ounces Mexican chocolate, 1/2 pound butter, and more.

Yes, Mexican Brownies with Canela Whipped Cream 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.

Mexican Brownies with Canela Whipped Cream

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