Tuesday, April 13, 2010

Oaxacan Cinnamon-Almond Brownies

Rich chocolate brownies with a distinctly Oaxacan taste... what could be better?

Oaxacan chocolate is pure cocoa ground with almonds and cinnamon.  It is pre-sweetened and almost always turned into hot chocolate.  But I've been testing chocolate recipes with Oaxacan chocolate, and with delicious results.  So delicious, in fact, that you'll notice that the picture only features two tiny brownies and a pile of Oaxacan chocolate.  That's because they were gobbled up before I could grab the camera.

This recipe is loosely based on a Hershey's brownie recipe.


  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 3/4 cup Oaxacan Hot Fudge Sauce, at room temperature
  • 1 cup chopped Oaxacan chocolate
  • 1 cup coarsely chopped almonds
  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 
  2. Beat butter, sugar and vanilla in large bowl. Add eggs; beat well. Add fudge sauce and stir. 
  3. Stir together flour and baking soda; add to butter mixture. Stir in chocolate chips and almonds. Pour batter into prepared pan. 
  4. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. 
Makes about 24 bars.

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