Aaron Sanchezs Mexican Brownies Recipes

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MEXICAN BROWNIES WITH CANELA WHIPPED CREAM



Mexican Brownies with Canela Whipped Cream image

Pilloncillo is unrefined cane sugar shaped in a cone (it's called panela if it's round). It can be found in Latin markets and some supermarkets.

Provided by Aarón Sánchez

Categories     dessert

Time 1h

Yield 27 brownies

Number Of Ingredients 13

1/2 pound cone piloncillo
6 ounces unsweetened chocolate
6 ounces Mexican chocolate
1/2 pound butter
5 eggs
2 1/2 cups sugar, plus 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon almond extract
3 teaspoon espresso
1 1/2 cup flour
1/2 pound walnuts
1 cup cream
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 425 degrees F.
  • In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.
  • In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts. Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set.
  • Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
  • Cut a wedge of brownie and serve with dollop of canela crema.

MEXICAN MOLTEN CHOCOLATE CAKES



Mexican Molten Chocolate Cakes image

Provided by Aarón Sánchez

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 11

1/4 cup (4 tablespoons) unsalted butter, plus more for greasing
5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped
1 tablespoon mescal
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon pomegranate molasses
1 1/2 teaspoons canela or Mexican cinnamon
Large pinch salt
1 tablespoon all-purpose flour
1/2 cup chilled whipping cream

Steps:

  • Preheat the oven to 400 degrees F.
  • Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet.
  • Stir the chocolate and butter in heavy small saucepan over low heat until smooth. Remove from the heat; stir in the mescal. Cool 10 minutes, stirring occasionally.
  • Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes. Sift the flour over the batter; fold in the flour. Fold in the chocolate mixture. Divide the batter among the prepared dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
  • Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes. Cool the cakes 5 minutes.
  • Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form. Top the cakes with the whipped cream and serve warm.

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