Mexican Chocolate Brownies With Cinnamon Recipe

Name: Mexican Chocolate Brownies With Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pine nuts; 3/4 cup brown sugar, firmly packed; 1/2 cup butter, cut into chunks; 6 1/2 ounces mexican chocolate, coarsely chopped; 1 ounce unsweetened chocolate, coarsely chopped; 2 large eggs; 1 teaspoon vanilla; 1/2 teaspoon ground cinnamon; 1/2 cup all-purpose flour; sweetened whipped cream (optional); cinnamon stick (optional)

Servings: persons

1/2 cup pine nuts
3/4 cup brown sugar, firmly packed
1/2 cup butter, cut into chunks
6 1/2 ounces mexican chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
sweetened whipped cream (optional)
cinnamon stick (optional)

1
Spread nuts in a small baking pan.
2
Bake in a 350u00b0 oven until the pine nuts are golden brown, 8 to 10 minutes; shaking often.
3
Pour nuts from pan and set aside.
4
In a 3-quart pan, combine brown sugar, butter, Mexican chocolate, and unsweetened chocolate.
5
Stir often over low heat until chocolates are melted and smooth.
6
Remove from heat and beat in eggs, vanilla and cinnamon until well blended.
7
Mix in flour and pine nuts.
8
Pour into lightly oiled 9-inch square pan.
9
Bake in a 350u00b0 oven until brownie springs back in center when gently pressed, 20 to 25 minutes.
10
Let cool on a rack.
11
Cut into squares or triangles; top with whipped cream to taste and a garnish of cinnamon sticks.

984

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup pine nuts, 3/4 cup brown sugar, firmly packed, 1/2 cup butter, cut into chunks, 6 1/2 ounces mexican chocolate, coarsely chopped, and more.

Yes, Mexican Chocolate Brownies With Cinnamon 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.

That's it — enjoy your meal!

Mexican Chocolate Brownies With Cinnamon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions