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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
These are double rich with chocolate and almost fudge-like. The heat of the Caribe chile makes them totally unique. They can be frozen for at least 90 days.
Oven Temperature: 350F Baking Time: 20 minutes
Yield: 8 to 12 brownies
2 1-ounce squares unsweetened chocolate ½ cup sweet (unsalted) butter 2 eggs 1 cup granulated sugar 1 Tablespoon molasses 1 teaspoon Mexican vanilla ½ cup all-purpose flour 1 tablespoon Caribe (crushed northern New Mexico chile) ¼ teaspoon salt ½ cup pecans or other nut, chopped
10. Preheat the oven to 350F. Lightly butter a 9x9-inch square pan. Melt 2 squares of the chocolate with the butter over low heat, stirring frequently. Using a mixer or food processor, beat the eggs; add the sugar, molasses, and vanilla; mix well on medium speed.
11. Add the butter-chocolate mixture. Add the flour, chile, salt and nuts and mix well. Pour into the baking pan, smoothing the batter to the edges in an even layer. Bake 20 minutes or until an inserted knife or toothpick comes out clean. Cool on a rack.
12. Once cool, brownies can be frosted, if desired. Keeep brownies covered to prevent drying out.