This is the brownie I originally made both to mark Cinco de Mayo and for the spring fair bake sale I'd volunteered to donate baked goods to. I'm sorry to say I did not like these brownies. The texture was fine and I don't think it was the recipe but the Mexican chocolate. I used Ibarra Mexican chocolate which the recipe specifically recommended. According to Bruce Weinstein, "Mexican chocolate is actually a combination of chocolate, ground cocoa nibs, and cinnamon". The ingredients list on the package of Ibarra Mexican Chocolate lists: sugar, cocoa liquor, vegetable fat, soy lecithin, and cinnamon flavor. Hmm. That might explain it. I don't know if I would've liked it better if I had gone with a more high end Mexican chocolate, such as the one from Taza. I've had the chocolate and cinnamon combination before and liked it so I was really disappointed that I didn't like this one. I tried to salvage the brownies by adding a layer of dulce de leche over it then topping that with a layer of fudge frosting. I don't think it really worked though.
However, if you want to make these brownies and have a better experience, I recommend substituting a high end bittersweet chocolate for the Ibarra Mexican chocolate and adding a teaspoon of cinnamon. There was nothing wrong with the texture - it was just the flavor I couldn't get into.
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter
9 ¾ ounces Mexican chocolate, such as 3 rounds of Ibarra, chopped (I recommend either Taza Mexican chocolate or try a high end bittersweet chocolate plus 1 teaspoon of cinnamon)
2 ounces unsweetened chocolate, chopped
1 cup plus 2 tablespoons packed light brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9 x 13-inch baking pan; set it aside.
2. In a medium bowl, whisk the flour, baking powder and salt until well combined. Set aside.
3. Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer the mixture to a large bowl and allow to cool for 10 minutes.
4. Beat the brown sugar into the melted chocolate with a whisk or with an electric mixer at medium speed; continue beating until the mixture is smooth and silky, about 7 minutes by hand or 4 minutes with a mixer. Beat in the eggs one at a time, allowing each to be thoroughly incorporated before adding the next. After beating in the third egg for 1 minute, stir in the vanilla.
5. With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
6. Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.
oh my gosh these look ridiculously good. yum yum.
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