Mexican Chocolate Brownie
July 15, 2016
If you love chocolate and crave the flavors of Mexico this is the ultimate treat! This brownie is rich and decadent and has a great texture with the addition of the toasted pecans. If you like your desserts picante, try adding the chipotle powder. Beware to not over bake it and I find that if you refrigerate the baked brownie for a few hours, it firms up nicely and allows you to cut it more cleanly. Eat it right out of the pan or finish it off with a simple dusting of a cinnamon powdered sugar, a rich ganache for a more elegant presentation or a combination of dulce de leche and our Oaxacan sea salt for an amazing salted caramel brownie.
Yields: 30 mini brownies (1 1/2 x 2 1/2")
1Chop the chocolate and place it along with the butter in a stainless steel mixing bowl fitted over a bain marie and stir over low heat until melted (a water bath - place 1-2" of water in the bottom of a sauce pot and place the stainless bowl above it to gently heat the ingredients)
2In a separate bowl, whisk together the eggs, vanilla and the sugar until well combined.
3In another bowl, or onto a piece of parchment, sift the flour with the other dry ingredients. (chile powder is optional)
4When the chocolate is completely melted, whisk in the egg/sugar mixture and stir well.
5Add in the flour mixture, 1/3 at a time and stir, using a whisk until well combined.
6Fold in the toasted nuts with a rubber spatula if using and spread evenly onto a parchment lined baking sheet (12"x8").
7Bake at 325˚F for 25-35 minutes, depending on your oven. Look for the brownie to be set but still very moist. It will firm up as it cools.
8Let cool completely. For best results, refrigerate until firm, cut and enjoy. Variation: Salted Caramel Brownie - For a special touch, top with Dulce de Leche and Seasons of My Heart Sea Salt.
** Most ingredients are listed by weight to insure an accurate and consistent measurement. A scale is recommended to measure ingredients listed.
Sara Polczynski, Sabor Imports