Mexican Brownies

Name: Mexican Brownies
Ingredients: 5 ounces, weight Dark Chocolate; 3 ounces, weight Unsalted Butter; 4 ounces, weight Plain Flour; 1/2 teaspoons Salt; 1/2 teaspoons Baking Soda; 1 pinch Cinnamon; 1 whole Egg; 5 ounces, weight Sugar; 1 teaspoon Vanilla Extract; 1 ounce, weight Ground Almonds; 4 ounces, weight Chopped Pecans (options)

11 ingredients

9 steps

Ingredients

5 ounces, weight Dark Chocolate
3 ounces, weight Unsalted Butter
4 ounces, weight Plain Flour
1/2 teaspoons Salt
1/2 teaspoons Baking Soda
1 pinch Cinnamon
1 whole Egg
5 ounces, weight Sugar
1 teaspoon Vanilla Extract
1 ounce, weight Ground Almonds
4 ounces, weight Chopped Pecans (options)

Directions

1

1. Preheat the oven to 350F/180C and butter a metal baking tin/pan.
2

2. Melt the butter in a small saucepan, add chocolate (broken into pieces), melt and mix well over low heat.
3

3. Sift together flour, salt, baking soda and cinnamon into a small bowl.
4

4. Beat the egg, add the sugar and then beat/whisk until pale and fluffy. Add vanilla and ground almonds.
5

5. Be careful not to over-mix at this point: fold in the flour mixture and stir until just combined. Stir in the pecans if using.
6

6. Pour the batter into your prepared pan and smooth it flat.
7

7. Bake at 350F/180C for 20-25 minutes.
8

A toothpick near the edges should come out almost clean.
9

8. Leave the brownies in the tin/pan until cooled. Remove and dust with icing sugar/powdered sugar and serve.