MEXICAN BROWNIES

Preparation Time

10 mins

Cooking Time

30 mins

Serves

16 Brownies

Difficulty

Simple

Ingredients

  • Unsalted butter – ¾ stick (cut into pieces)
  • Bittersweet chocolate- 3 ounces, chopped
  • Unsweetened chocolate 2 ounces, chopped
  • Dhampure Sugar’s Castor Sugar- 1 cup
  • Blanched almonds – ½ cup
  • Eggs- 2
  • Flour- ½ cup
  • Salt – ½ tbs
  • Ground cinnamon – ½ tbs

Method

  • Preheat oven to 350°F , butter and flour a 9-inch square baking pan, knocking out excess flour.
  • In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool chocolate mixture 10 minutes.
  • In a food processor process almonds until ground fine. Stir almond mixture into chocolate mixture and add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, Dhampure Sugar’s Castor Sugar and cinnamon until just combined.
  • Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares.