Mexican Brownies

Traditional Mexican cinnamon and chocolate brownies!

Ingredients for 16 brownies:

Brown sugar topping

Method - brownies:

  1. Preheat oven to 325F.
  2. Line 8-inch square baking pan with foil, extending foil over sides.
  3. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth; cool 5 minutes. Whisk in sugar, cinnamon, and salt.
  4. Whisk in eggs, 1 at a time, then vanilla; continue to whisk until batter is smooth, about 2 minutes.
  5. Add flour and whisk just until blended; stir in chocolate chips.
  6. Pour batter into prepared pan, smoothing surface.
  7. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes; cool completely in pan on rack.


  1. Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil.
  2. Remove from heat; mix in vanilla; cool 10 minutes.
  3. Whisk until thick enough to spread; spread over brownie.
  4. Sprinkle with almonds.
  5. Let stand until topping sets, about 1 hour.

Using foil as aid, lift brownies from pan. Cut brownies into 16 squares. Serve cold or at room temperature.


Return to the Main Index to Elkin Vanaeons Website fro the Mysts of Time

Idaho Web Design Tools
 Idaho Web Design