Mexican Brownies With Canela Whipped Cream

Recipe Ingredients

1/2 lb	227g / 8oz	Cone piloncillo
6 oz	170g	Unsweetened chocolate
6 oz	170g	Mexican chocolate
1/2 lb	227g / 8oz	Butter
5		Eggs
2 1/2 cups	495g / 17oz	Sugar - plus
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Almond extract
3 teaspoons	15ml	Espresso
1 1/2 cups	93g / 3.3oz	Flour
1/2 lb	227g / 8oz	Walnuts
1 cup	237ml	Cream
1 tablespoon	15ml	Ground cinnamon

Recipe Instructions

Preheat the oven to 425 degrees.

In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.

In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts.

Add this mixture to a greased 9- by 9-inch baking pan and bake for 25 to 30 minutes until brownies are well set.

Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon. Cut a wedge of brownie and serve with dollop of canela crema.

This recipe yields 27 brownies.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B02) - from the TV FOOD NETWORK

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