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Published: Feb 9, 2018 · Modified: Mar 24, 2019 by Nancy · This post may contain affiliate links · This blog generates income via ads

Mexican Chocolate Blonde Brownies

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 These Mexican Chocolate Blonde Brownies are the bomb! Rich, chewy and buttery, with chunks of mexican chocolate and crunchy pecans, they are dangerously easy to make - only one bowl and one spoon needed!

Mexican chocolate blonde brownies stacked on paper
Subtly spiced with cinnamon, Mexican chocolate is the perfect partner for these rich and luscious blonde brownies.
disk of mexican chocolate

Mexican Chocolate

Traditionally used to make  frothy and sweet hot chocolate,  Mexican chocolate is flavored with cinnamon - a tradition that goes back to the Mayans. Unlike most baking chocolate, Mexican chocolate comes in packages of round disks. You can find it in any Hispanic grocery store  although my local markets carry it as well - but don't look for it in the baking aisle - look for it with the hot chocolate mixes!

What is the difference between a blonde brownie and a brownie?

A blonde brownie is is vanilla flavored and a brownie is chocolate flavored!

Both use the same preparation method - which is ridiculously easy....

Here's how to make these Mexican Chocolate Blonde Brownies

Step 1: Chop the  Mexican chocolate and set aside.

chopped mexican chocolate with knife

Step 2: Then melt the butter and add the brown sugar, eggs and vanilla...
pan with mexican chocolate blonde brownie batter
Step #3: Then add the dry ingredients, stir and spread into a baking pan lined with foil and coated with cooking spray. Note: the batter will be thin so don't worry if it doesn't seem very thick!
Step #5: Then, top with the chopped mexican chocolate and pecans and bake!
pan with mexican chocolate blonde brownie batter
Step #6: Then cool... and try not to eat the whole pan!
individual pieces of Mexican chocolate blonde brownies

Other easy desserts you might enjoy!

Ooey Gooey Chocolate Cake

Butter Cake with Boozy Berries

One Bowl Almond Toffee Bars

 

 

Thank you so much for pulling up a chair at the Table! I'd love it if you left a rating and a comment!!!

📖Recipe

Mexican Chocolate Blonde Brownies

 These Mexican Chocolate Blonde Brownies are the bomb! Rich, chewy and buttery, with chunks of mexican chocolate and crunchy pecans, they are dangerously easy to make - only one bowl and one spoon needed!
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Course: Dessert
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 16 servings
Calories: 158kcal
Author: Nancy Buchanan

Ingredients

  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 10 Tbsp. 1 ¼ sticks unsalted butter
  • 2 packed cups of golden brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract mexican vanilla would be great if you have it!
  • 1 ½ disks of mexican chocolate
  • ¼ cup chopped pecans

Instructions

  • Pre heat oven to 350 degrees. Line  a 9 x 13 pyrex baking dish with foil making sure to leave excess foil over the edges of the pan and spray liberally with cooking spray.
     
  •  Combine the flour, baking powder, salt and baking soda in a bowl. 
  •   Place the chocolate disks on a cutting board and chop with a knife into ½ inch chunks.  (Mexican chocolate is coarser than milk or dark chocolate and has a tendency to crumble so don't worry if it does - you just want to make sure that you have some chunks!) 
  • In a large (2 qrt) saucepan melt the butter over low heat. Remove the saucepan and add the sugar, whisking to blend. Whisk in the eggs and the vanilla.
     
  • With a large spoon, stir in the flour gradually making sure to fully incorporate the flour mixture. When it is thoroughly mixed, spread the batter into the foil lined pyrex.
  • Sprinkle the chocolate over the batter and then sprinkle the pecans over.Bake for 20 - 25 minutes or until a tester inserted in the center of the pyrex comes out with moist crumbs attached. 
  • Cool these in the pan on a rack. When thoroughly cool carefully lift out the blondies by holding the foil
  • Place on a cutting board and carefully peel back the foil from the blondies. Using a large knife, cut the blondies into squares. The blondies can be made a day ahead and kept in an airtight container.

Recipe Notes

  • Mexican chocolate can be found in Hispanic grocery stores and in most major supermarkets. 
  • If you can't find it, feel free to substitute 1 cup semi sweet chocolate, chopped, tossed with 1 Tablespoon sugar and 1 teaspoon cinnamon. 

Nutrition

Calories: 158kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 260IU | Calcium: 23mg | Iron: 1mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

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Reader Interactions

Comments

  1. Daydreamer Desserts says

    May 26, 2010 at 9:47 pm

    Nancy, these blondies sound fantastic! But, just to be sure... I think you definitely need to bring some with you to our next gathering. 😉 Oh, and thanks for the shout-out too BTW!

    Reply
  2. Karly says

    February 11, 2018 at 9:42 am

    These look delicious!

    Reply
  3. Jane, The Heritage Cook says

    February 11, 2018 at 12:25 pm

    5 stars
    What a fun idea and I can tell that these blondies will be a favorite in our family too!

    Reply
  4. Nellie says

    March 12, 2018 at 1:44 pm

    5 stars
    Dangerous is definitely a fitting word for this recipe! These would disappear SO fast at my house!!

    Reply
  5. Jessica says

    March 12, 2018 at 2:12 pm

    5 stars
    I'm obsessed with Mexican chocolate and brownies. Can't wait to try this!

    Reply

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