Mexican Chocolate Brownies
Recently, I received Mexican chocolate and a bottle of vanilla from Mexico from two co-worker's recent trips. When I saw the recipe for
Mexican Chocolate Brownies in Bruce Weinstein's
The Ultimate Brownie Book, page 82, I wanted to use my new ingredients. I came close. I couldn't find where I put the Mexican chocolate from Jessica, so I used my stash of Ibarra chocolate.
Have you had Mexican hot chocolate? It's so yum. I'm disappointed I wasn't introduced to it earlier in life. Two popular brands here are
Ibarra and
Abuelita. If you haven't had it, it's inexpensive and widely available now (I've even seen it in Target). Get yourself a knife and whisk or blender, and enjoy some yumminess.
Thanks to Fit Chick of
Lady Craddock's Bakery blog who was my Elfster TWD Secret Santa! I got a box full of lovely sprinkles and exactly-what-I've-been-looking-for white cupcake holders. My friends and I used lots of the Christmas sprinkles over the holidays...and I was so excited to use these heart sprinkles. Aren't these soooo cute?!
3 circles of Ibarra chocolate along with 2 ounces unsweetened chocolate get melted with 1 1/2 sticks butter.
After the chocolate cools for about 10 minutes, beat in 1 cup plus 2 T light brown sugar. Next, beat in 3 eggs one at a time. I added 2 t of my Mexican vanilla. The dry ingredients are folded in...1 3/4 c four, 1/2 t baking powder, 1/2 t salt. Baked at 350 for 25 minutes. I topped mine with melted white chocolate and my cool hearts.
Hum, were these my favorite? Well, they were good, but just not what I imagined. I love, love Mexican Hot Chocolate (I make it with soy milk) and I guess I thought these would be the same in a square! :) I can't pinpoint what it was...the texture wasn't my favorite and I guess I love the "milky-ness" of the hot chocolate and that wasn't replicated here. I've made
Mexican Chocolate Pudding from Martha's site and that was delicious - perhaps because of the milk base. Anyway, they were fun to make as a Valentine's treat!
