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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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Mexican
Servings: 16 servings
Calories: 158kcal

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.

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