Mexican Brownies With Canela Whipped Cream Recipe
Servings: 1
Ingredients
- 1/2 lb cone piloncillo
- 6 ounce unsweetened chocolate
- 6 ounce Mexican chocolate
- 1/2 lb butter
- 5 x Large eggs
- 2 1/2 c. sugar plus
- 1 Tbsp. sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 tsp espresso
- 1 1/2 c. flour
- 1/2 lb walnuts
- 1 c. cream
- 1 Tbsp. grnd cinnamon
Directions
- Preheat the oven to 425 degrees.
- In bowl over double boiler, heat piloncillo, both chocolates, and butter. Allow mix to cold.
- In another bowl, whisk the Large eggs, sugar, both extracts, and espresso till well mixed. Then pour cooled chocolate mix in the Large eggs. Mix well then add in the flour and walnuts.
- Add in this mix to a greased 9- by 9-inch baking pan and bake for 25 to 30 min till brownies are well set.
- Whisk cream till stiff, then add in 1 Tbsp. sugar and cinnamon. Cut a wedge of brownie and serve with dollop of canela crema.
- This recipe yields 27 brownies.
- Yield: 27 brownies
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