Mexican Chocolate Brownies

One-Pot Mexican Chocolate Brownies trio

I couldn't celebrate the 4th of July without a classic American dessert, so I went into my kitchen and whipped up a batch of my favorite brownies.

I came up with this recipe when I first moved to Mexico.  After having lived here a couple of months, I was starting to crave some good ol' fashioned chocolaty brownies.  As usual, the ingredients necessary weren't available in my small town.  There were no box mixes that I could whip up in a jiffy, nor was there any good, dark baking chocolate or cocoa.

I wasn't about to let a silly little thing like a few missing ingredients stop me from enjoying my brownies, so I looked around the tiny store where I did most of my shopping to see what I had to work with.  As I walked up and down the aisles, I spotted a very familiar ingredient...Abuelita brand Mexican Chocolate tablets.  The kind my abuelito used to make Mexican Hot Chocolate, and the same kind my suegra uses for her Mole Dulce.  I picked up a box of chocolate and thought to myself,  "Hmmm. I wonder if this will work?"  Without another thought, I grabbed a few more ingredients, like butter and pecans, and walked home as soon as I could to get started on my newest creation.

My original recipe for Brownies called for 2 sticks of butter, which I added, but had completely forgotten that Mexican sticks of butter are smaller than U.S. sticks.  Mexican sticks weigh 90 grams each (about 3 ounces), as opposed to U.S. sticks of butter that weigh 4 ounces (113 grams).  Oops!

Since I was working with Mexican chocolate, I decided to add a little cinnamon to enhance the chocolate's flavor.  I also stirred in a bunch of pecans.  And well, the rest is history.

And now these chewy brownies are one of my kiddies' favorite desserts. 

Not crazy about cinnamon or pecans in your brownies?  No problem!  These brownies are still delicious if you leave them out.  I didn't add them yesterday and no one seemed to mind.  But that's just between you and me.


Mexican Chocolate Brownies

Ingredients:
  • 180g. butter (about 6oz.)
  • 2 tablets Mexican chocolate
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 4 eggs
  • 1 cup flour
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup chopped pecans (optional)

Directions:
Preheat the oven to 350F.  Generously grease a 13 x 9-inch baking pan or dish with butter; set aside. 

One-Pot Mexican Chocolate Brownies Prep 1



Chop each of the Mexican chocolate tablets into 8 pieces. 

Mexican Chocolate



Place the chocolate and the butter in a medium saucepan.

One-Pot Mexican Chocolate Brownies Prep 2



Simmer over low heat until both the chocolate and butter have completely melted, stirring occasionally with a wire whisk to prevent the chocolate from sticking to the bottom and possibly burning.  Remove from heat.

One-Pot Mexican Chocolate Brownies Prep 3



Whisk in the salt, cinnamon (if desired), vanilla and sugar until well combined.

One-Pot Mexican Chocolate Brownies Prep 4



Add the eggs to the chocolate mixture one at a time, until well combined.

One-Pot Mexican Chocolate Brownies Prep 5



Gently stir in the flour.  You may want to switch to a wooden spoon, because the batter will be a little gooey.  Stir in nuts. (If desired.)

One-Pot Mexican Chocolate Brownies Prep 6



Spread the batter into the prepared baking dish and bake at 350F for about 20 to 25 minutes or until the brownie springs back when lightly pressed.  Let the brownies cool in pan for 10 minutes.

One-Pot Mexican Chocolate Brownies Prep 7



Cut the brownies into squares and serve with a glass of milk.  Enjoy!!! 

One-Pot Mexican Chocolate Brownie

*Keep any leftover brownies in an airtight container.


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24 comments

  1. looks really moist... I like cinnamon with chocolate, just a good pinch, and of course, lots of pecans in brownies

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    Replies
    1. Just made these brownies I used 1 cup of sugar and added chocolate chips. Thank you for your recipe.

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  2. Joscelyn at Mami of MultiplesJuly 5, 2011 at 8:20 AM

    Fabulous brownie recipe! Loved that Mexican chocolate is instead of a brownie mix box.

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  3. I do admit that you are one resourceful gal!  Of course you figured out how to make brownies down here!  I'm intrigued.  I will have to try these out.  Even though you know I have the option of cheating with the box mix.  It seems I don't mind making things from scratch when I have the option not to.  Take that option away and I am not happy about only making it from scratch.  :)

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  4. I will have to make these for hubby to take in his lunches. He loves Abuelita and I've never tried adding cinnamon to the brownies even though his coffee mix has it added too. I love chewy brownies but I don't see a lowfat version of these turning out very well (substituting applesauce for butter) but I am going to try whole wheat flour instead of white.

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  5. WhaHoo!  Another recipe using Abuelita's chocolate!  Thank-you!

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  6. Oh, wow -- these sound absolutely decadent.  DEFINITELY a recipe I'm going to have to try -- soon!

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  7. Yummy! I love chocolate. Never tried Mexican chocolate but if it's as good as Dominican chocolate I am sure this is delicious! 

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  8. Oh my, these look so good. I cant tell you how much I have been craving chocolate. Thank you so much for sharing this recipe because it is so hard to find the ingredients where I am at also. Cant wait to try it out.

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  9. I would never think to use Abuelita or Chocolate Ibarra to make brownies! The cinnamon-chocolate combo must be delish ... you're KILLING me.

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  10. Mmmmm! Chocolate abuelita!  Love this brownie recipe.

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  11. I love mexican chocolate... infact I just posted a recipe using mexican chocolate today! great minds think alike! I seriously love your blog.... Wish I could come over for dinner! 

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  12. Judy, I have plenty more recipes just like this one that uses Mexican chocolate!  I'll will post more soon! :) 

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  13. Yummy!!!!  I'm craving chocolate at the moment and if I had some, I'd be in the cocina baking some brownies!   Can't wait to try this receta!

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  14. Heather BursteinJuly 6, 2011 at 10:44 PM

    These recipes all look so good. Very nice setup on the blog, everything is easily to see. visiting from #commenthour

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  15. That looks delish.... what exactly is Mexican chocolate and how does it differ from baking chocolate?

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  16. I am always so nervous to try my own hand at a recipe.

    Your brownies looks delish.

    Visiting from MMILE

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  17. What a delicious version of brownies.  I love it when things are spiced up.   I have a sweet treat linky party going on at my blog and I'd love it if
    you'd come by and link your brownies up. 
    http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

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  18. I just made them.. they are deliciousssss!!

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  19. I have to try this! I love abuelita chocolate and have searched for some recipes but everything I’ve found is in Spanish. I can read it fine but unfortunately, I’m not good at converting the measurements. I did have a rather silly question though. For the flour did you use all-purpose flour and did you use regular sugar or confectioner’s sugar?

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  20. Yum brownies made with chocolate mexicano! Can these be made with piloncillo like your chocolate chunk cookies? I think I can answer your question Angee. By the looks of it, Leslie used all-purpose flour and granulated white sugar (regular sugar). Confectioner's sugar is usually used to dust baked goods or make icing/frosting.

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  21. I made these yesterday and they were FANTASTIC! More fudgy than brownie but just delish! Thanks!!!!!!

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