Mexican chocolate brownies
3/4 cup butter
1 round disk (contains 8 wedges) of IBARRA Mexican Chocolate
2 tablespoons unsweetened cocoa
1-3/4 cup sugar
1-1/2 teaspoon vanilla extract (use good vanilla, not artificial vanilla)
1-1/2 cups unsifted flour
1/2 teaspoon salt
1 teaspoon cinnamon
1-3/4 cups coarsely chopped nuts if desired
1. Preheat oven to 375 degrees F. Grease 8"x8" pan.
2. Melt butter 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.
3. 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!
4. 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.
No one has liked this recipe.