Mexican Cinnamon Brownies
Source: Family Fun
May 5, or Cinco de Mayo, is the holiday
commemorating the Mexican army's 1862 triumph over invading French forces.
Baking a batch of these lightly spiced brownies is a great way to help mark the
occasion ... and make this historic victory even sweeter.
3 ounces unsweetened chocolate squares
1/2 cup butter (1 stick)
1 cup sugar
3/4 cup light brown sugar
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped pecans
Heat the oven to 350 degrees F. Melt the chocolate squares and the butter in a
saucepan over medium-low heat (a parent's job), stirring occasionally. Remove
the pan from the heat and allow the mixture to cool, about 15 minutes.
Meanwhile, in a large bowl, whisk the eggs until they are foamy, then add the
sugars and the vanilla extract, and whisk until they're well combined. Stir in
the chocolate until it's thoroughly combined.
In a medium-sized bowl, stir together the flour, baking powder, salt, and
cinnamon. Add the dry ingredients to the egg-and-sugar mixture and beat until
smooth. Fold in the pecans.
Pour the batter into a lightly greased 13- x 9- x 2-inch pan and bake for 25 to
30 minutes or until a knife inserted into the center comes out clean.
Makes approximately 24 brownies