Help me make this dessert?

Question

will you help me find the recipe to "Chocolate Mexican Brownies!!!" they are sooo good

Answer 1

* 0.75 cup butter or margarine

    * 3 (1-ounce) squares unsweetened chocolate

    * 1 round disk (contains 8 wedges) of IBARRA Mexican Chocolate (or 1 square of unsweetened chocolate + 1 teaspoon cinnamon, if you must substitute)

    * 1.75 cup sugar (2 cups sugar if you don't use Mexican chocolate)

    * 4 eggs

    * 1.5 cups unsifted flour

    * 0.5 teaspoon salt

    * 1.5 teaspoon vanilla extract (use good vanilla, not artificial vanilla)

    * 1.75 cups coarsely chopped nuts (pecans or walnuts are very good)

Preheat oven to 375 degrees F. (If you're at high altitude, preheat oven to 400 degrees F.) Grease 9"x9"x2" pan.

Melt butter, unsweetened chocolate squares and Mexican chocolate in a 3 quart, heavy saucepan over low heat. Remove pan from heat and mix in the remaining ingredients in the order listed, beating well with a wooden spoon after each addition. Pour batter into greased pan and smooth it with the wooden spoon.

Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. Do not overcook! Cool brownies for at least 10 minutes on a wire rack, or cool completely if you're going to store them. Cut into 16 squares.

_____________________

Stokely Consulting, http://www.stokely.com

Answer 2

You can take a storebought boxed brownie mix and add 1 tablespoon chili powder and 1.5 tablespoons cinnamon to the dry mix.  Add the liquids are directed by the box and bake as directed.  Serve with cinnamon spiced whipped cream and hot fudge sauce...yummy!

Answer 3

Chocolate Mexican Brownies!!!

Ingredients

1 cup butter

6 ounces unsweetened chocolate

2 cups sugar

4 egg

1 teaspoon vanilla

1 teaspoon almond extract

1/2 cup flour

2 teaspoons ground cinnamon

1/2 teaspoon salt

8 ounces semisweet chocolate, chopped

Directions

1Preheat oven to 325 degrees.

2Line 9x13x2 inch cake pan with foil,lightly butter foil.

3Fill saucepan half full of water,bring to boil over medium high heat.

4Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low.

5Stir until mixture is smooth and melted,about 5 minutes.

6Remove from heat and let cool 5 minutes.

7Add sugar,mix.

8Add eggs,one at a time,beating well after each addition.

9Add vanilla and almond extract.

10Combine flour,cinnamon and salt in small bowl.

11Add to chocolate mixture,stir to combine.

12Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes.

13Do not overbake.

14Remove from oven,sprinkle chopped semi-sweet chocolate over top.

15Let sit until chocolate begins to melt,about 5 minutes.

16Spread over brownies with spatula or knife.

17Refrigerate until completely cooled and chocolate is hard,about 2 hours.

18Invert onto plate,peel foil off carefully.

19cut into bars and serve.