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!
Subtly spiced with cinnamon, Mexican chocolate is the perfect partner for these rich and luscious blonde brownies.
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.
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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!
- 2 cups all purpose flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/4 tsp. baking soda
- 10 Tbsp. 1 1/4 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 1/2 disks of mexican chocolate
- 1/4 cup chopped pecans
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 1/2 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.
- 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.