Mexican Chocolate Brownies (Tested)

Serves     9 large or 16 small


What makes this brownie Mexican? Usually cinnamon, and in this case we also use Ibarra Mexican chocolate, a round disk of chocolate flavored with cinnamon. It is sold in a yellow box, look for it in the ethnic food section of your grocery store. I’ve added a chipotle chile, which adds a nice warmth and smokiness, not actually spicy, just a bit of a slow burn at the back of your throat. If you can’t find the Ibarra chocolate, just add extra cinnamon and chipotle to your favorite brownie recipe.

½ cup flour
½ tsp. cinnamon
¼ tsp. salt
1 ½ disks Ibarra Mexican chocolate
1 oz. unsweetened baking chocolate
6 tbsp. butter, cut into chunks
½ cup packed brown sugar
2 large eggs, beaten
1 tsp. vanilla
1 chipotle chile in adobo, finely chopped

Optional garnish: dulce de leche ice cream


Preheat the oven to 350 degrees and grease a 9×9 pan.

Stir the dry ingredients together, the flour, cinnamon, and salt and set aside.

In a double boiler over medium heat, melt the two kinds of chocolate, butter and brown sugar. When the chocolate mixture is melted it will still look a bit grainy, don’t worry about that, but do make sure that everything is melted and smooth.

Remove from heat and gradually drizzle in beaten eggs, whisking all the while. Add vanilla and chipotle chile. Whisk in flour, and pour batter into prepared pan.

Bake for 20 minutes. A toothpick inserted into the middle should come out with just a few crumbs clinging.

For a special presentation top with a scoop of dulce de leche ice cream dusted with a pinch of cinnamon.


Notes and Instructions

Recipe credit: Linda McElroy

Photo credit: David Vo originally posted to Flickr. Used under Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic.