1/2 cup (1/4 lb.) butter
1 ounce unsweetened chocolate, chopped
2 tablets (6 1/2 oz. total) Mexican chocolate, chopped
3/4 cup firmly packed brown sugar
2 large eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup toasted pine nuts
Place butter, unsweetened chocolate, and Mexican chocolate in a saucepan and stir on low heat until melted and smooth. Remove from heat and stir in brown sugar, eggs, cinnamon, vanilla, flour, and pine nuts until well blended.
Spread batter evenly in a buttered and floured 8-inch square baking pan.
Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.
Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Protein 2.6 g
Fat 11 g
Carbohydrate 24 g
Sodium 73 mg
Cholesterol 43 mg